Pistachio Matcha White Chocolate (Printable)

Creamy white chocolate swirled with vibrant matcha and crunchy pistachios for a sweet, earthy crunch.

# Components:

→ Chocolate

01 - 10.6 oz high-quality white chocolate, chopped

→ Swirl & Topping

02 - 2 tsp sifted matcha powder
03 - 2.1 oz shelled unsalted pistachios, roughly chopped

→ Optional

04 - Flaky sea salt for sprinkling

# Method:

01 - Line a baking tray with parchment paper or a silicone mat.
02 - Place two-thirds of the chopped white chocolate (7.1 oz) in a heatproof bowl over barely simmering water. Stir gently until melted and smooth. Remove from heat, add the remaining chocolate (3.5 oz), and stir until fully melted and glossy, keeping the temperature below 88°F for proper tempering.
03 - Pour the tempered white chocolate onto the prepared tray and spread into a rough 0.4 inch thick rectangle using a spatula.
04 - Sift the matcha powder in small patches over the chocolate surface, then use a skewer or toothpick to create decorative swirls.
05 - Evenly sprinkle the chopped pistachios atop the chocolate. Optionally, add a light sprinkle of flaky sea salt and gently press the pistachios to adhere.
06 - Allow the chocolate to set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
07 - Break or cut the set chocolate bark into about 16 pieces and store in an airtight container in a cool, dry place.

# Expert Advice:

01 -
  • It looks like you spent hours perfecting it, but comes together in under an hour from start to finish.
  • The matcha gives an elegant, slightly earthy note that makes white chocolate taste less one-dimensional.
  • Pistachios add an unexpected crunch and that beautiful green-against-white visual that stops people mid-bite.
02 -
  • Tempering white chocolate is more forgiving than dark chocolate, but that 31°C threshold is real—go much higher and you'll lose the glossy finish.
  • Don't sift the matcha until the chocolate is spread and waiting; it starts to absorb moisture and loses its brightness if it sits exposed to air for more than a few seconds.
03 -
  • Buy a small instant-read thermometer if you don't have one—it removes all the guesswork from tempering and turns a potentially stressful step into something almost meditative.
  • If your matcha swirl doesn't look perfect, remember that food doesn't need to be magazine-perfect to taste incredible; the most beautiful bark I ever made was also slightly asymmetrical, and no one cared once they tasted it.
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