Matcha Peppermint White Chocolate Bark (Print Page)

Marbled white chocolate with earthy matcha and cool peppermint

# What You Need:

→ Chocolate Base

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 - Create a double boiler by setting a heatproof bowl over a pan of gently simmering water. Add the white chocolate and stir continuously until completely smooth and melted.
03 - Transfer half of the melted white chocolate to a separate clean bowl, leaving equal portions in both bowls.
04 - Whisk the matcha powder into one bowl until fully incorporated and vibrantly green. Mix the peppermint extract into the second bowl until evenly distributed.
05 - Pour the peppermint-infused white chocolate onto the prepared baking sheet. Use a spatula to spread it evenly to approximately 1/4 inch thickness.
06 - Drizzle the matcha chocolate over the peppermint layer in parallel lines or scattered dollops. Drag a toothpick or skewer through both layers in a swirling motion to create a marbled pattern.
07 - Immediately sprinkle the crushed peppermint candies evenly over the surface while the chocolate remains tacky.
08 - Refrigerate for 30 minutes or until completely firm throughout.
09 - Break or cut into 16 pieces. Store in an airtight container at cool room temperature or refrigerate for longer keeping.

# Expert Tips:

01 -
  • The earthy matcha cuts through white chocolates sweetness creating this sophisticated balance nobody expects
  • It looks absolutely stunning on a cookie plate, like little jewels of festive green and white
  • Ready in under 30 minutes but tastes like you spent hours planning it
02 -
  • White chocolate scorches easily, so keep your water at a bare simmer and stir vigilantly
  • Work quickly once you start swirling—the chocolate sets faster than you think
  • Store these in the fridge if your kitchen runs warm, or they'll lose their satisfying crunch
03 -
  • Room temperature chocolate melts more evenly than cold chocolate straight from the fridge
  • If your matcha clumps, press it through a fine mesh sieve before mixing into the melted chocolate

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