Pistachio Matcha White Chocolate (Print View)

Creamy white chocolate swirling with matcha and topped with crunchy pistachios for a sweet, earthy, nutty treat.

# 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

# Directions:

01 - Line a baking tray with parchment paper or a silicone mat.
02 - Place two-thirds (7 oz) of chopped chocolate in a heatproof bowl over barely simmering water. Stir gently until melted and smooth. Remove from heat, add remaining one-third (3.5 oz), stirring until glossy and fully melted, ensuring temperature remains below 88°F to temper properly.
03 - Pour tempered white chocolate onto prepared tray. Using a spatula, spread into a rough rectangle about 0.4 inches thick.
04 - Immediately sift matcha powder in small patches over chocolate. Use a skewer or toothpick to create decorative swirls.
05 - Evenly sprinkle chopped pistachios over the surface and optionally add a light sprinkling of flaky sea salt.
06 - Gently press pistachios into chocolate to ensure adhesion.
07 - Allow chocolate to set at cool room temperature or refrigerate for 20–30 minutes until firm.
08 - Once set, break or cut into approximately 16 pieces. Store in an airtight container in a cool, dry place.

# Expert Advice:

01 -
  • It looks like you spent hours at a luxury chocolatier, but you made it in your pajamas in under an hour.
  • The matcha cuts through the sweetness with just enough earthiness to make your palate sing.
  • Pistachios add a real crunch that keeps things interesting with every bite.
02 -
  • Tempering white chocolate is finicky but worth it—skipping this step gives you a dull, grainy bark that snaps awkwardly instead of cleanly.
  • Don't sift matcha onto cold chocolate; the powder won't swirl properly and you'll end up with clumpy pockets instead of those dreamy veins.
  • If your pistachios feel dry or bitter, lightly toast them first to bring out their sweetness and make them sing against the white chocolate.
03 -
  • Keep your chocolate bark in an airtight container in a cool, dry place, not the fridge—condensation can make it weep and lose its shine.
  • If your first batch doesn't look perfect, it still tastes incredible, and next time you'll know exactly what you're doing.
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