Pistachio Matcha White Chocolate (Print Version)

Creamy white chocolate combined with matcha swirls and crunchy pistachios offers a sweet, earthy delight.

# What You’ll Need:

→ Chocolate

01 - 10.5 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

# How-To Steps:

01 - Line a baking tray with parchment paper or a silicone mat.
02 - Place two-thirds of the chopped white chocolate (about 7 oz) in a heatproof bowl over barely simmering water. Stir gently until melted and smooth. Remove from heat, add the remaining chocolate (approximately 3.5 oz), and stir until fully melted and glossy, ensuring the temperature does not exceed 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 matcha powder over the white chocolate in small patches. Use a skewer or toothpick to create decorative swirls.
05 - Evenly sprinkle the chopped pistachios over the surface. Optionally, sprinkle flaky sea salt.
06 - Gently press pistachios into the chocolate so they adhere.
07 - Let the chocolate set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Break or cut the set chocolate into 16 pieces. Store in an airtight container in a cool, dry place.

# Expert Hints:

01 -
  • It looks almost too beautiful to eat, but the contrast of creamy white chocolate, earthy matcha, and crunchy pistachios makes every bite feel indulgent.
  • Tempered white chocolate sounds intimidating but this method is genuinely foolproof once you understand the small trick.
  • The whole thing comes together in under an hour from start to finish, giving you a gift-worthy treat without spending your evening in the kitchen.
02 -
  • The tempering step isn't just for show—it's what gives white chocolate that satisfying snap instead of a soft, waxy texture, so don't skip the adding-cold-chocolate trick at the end.
  • Matcha can clump if you don't sift it, and lumps won't swirl beautifully, so take the thirty seconds to sift it first.
  • The bark sets fastest in the fridge, but if you've got time, cool room temperature gives you a slightly creamier final texture that melts more luxuriously on your tongue.
03 -
  • Keep your kitchen cool when making chocolate bark—a warm room can cause blooming (white streaks), so if it's summer, work in the early morning or wait for a cooler day.
  • If your matcha swirls don't look dramatic enough, you can always add a second light dusting of matcha before the chocolate fully sets, and the color deepens beautifully.
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