Matcha Peppermint White Chocolate (Printable version)

Vibrant marbled treat blending white chocolate, matcha, and peppermint for festive occasions.

# What you'll need:

→ Chocolate

01 - 10.5 oz high-quality white chocolate, chopped

→ Flavorings

02 - 2 tsp culinary-grade matcha powder
03 - 1/2 tsp peppermint extract

→ Toppings

04 - 1.5 oz crushed peppermint candies or candy canes

# Directions:

01 - Line an 8x8 inch baking sheet with parchment paper and set aside.
02 - Set a heatproof bowl over a pan of gently simmering water to create a double boiler. Add the white chocolate and stir constantly until completely melted and smooth.
03 - Pour half of the melted chocolate into a separate bowl. Whisk the matcha powder into one portion until fully incorporated and vibrant green. Stir the peppermint extract into the remaining bowl.
04 - Spread the peppermint-infused white chocolate evenly across the prepared baking sheet using a spatula, reaching approximately 1/4 inch thickness.
05 - Drizzle the matcha chocolate over the peppermint layer in parallel lines or scattered dollops. Gently drag a toothpick or skewer through both layers to create a marbled pattern.
06 - Immediately scatter the crushed peppermint candies over the surface while the chocolate is still soft. Refrigerate for 30 minutes or until completely set.
07 - Break or cut the bark into 16 pieces. Store in an airtight container at cool room temperature or refrigerate for up to two weeks.

# Expert Advice:

01 -
  • The grassy notes of matcha cut through white chocolates sweetness creating something sophisticated yet completely approachable
  • Looks like you spent hours on fancy chocolate work but comes together in about twenty minutes
  • Keeps for weeks in the fridge making it perfect for edible gift giving throughout the season
02 -
  • White chocolate seizes if even a drop of water gets into it so make sure all your bowls and utensils are completely dry
  • Work quickly once the chocolate is melted since it starts setting up fast and the swirl effect becomes impossible to achieve
  • The matcha layer will be slightly thicker than the peppermint layer which is normal and creates beautiful contrast
03 -
  • Use a chefs knife to chop the white chocolate into uniform pieces for even melting
  • If your chocolate does seize, whisk in a teaspoon of coconut oil to bring it back to smooth liquid
  • Work with room temperature ingredients since cold peppermint extract can cause the chocolate to firm up too quickly

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