Matcha White Chocolate Bark Recipe: Beautifully presented, easy and most importantly delicious recipe.
Ingredients - Makes 16 pieces
- 500 GR high quality white chocolate, finely chopped
- 3 tablespoons Zen Green Tea matcha powder
- ½ cup freeze-dried raspberries, lightly crushed
- ⅓ cup unsweetened, shaved coconut
Directions
- Heat a small saucepan with one inch of water over high heat until the water barely comes to a simmer. Reduce heat to maintain this bare simmer.
- Place a large metal bowl over the saucepan of water and add ¾ of the chopped chocolate. Take care not to let any water or steam touch the chocolate or it can seize
- Cook, stirring often until the chocolate has melted and reads between 37-40 degrees celsius on an instant-read thermometer. Remove the bowl from the heat and add the reserved chocolate. Stir until all the chocolate has melted.
- Sift the matcha over the bowl to make sure there are no lumps and stir until the streaks disappear and the chocolate is uniform in colour.
- Stir half the raspberries and half the coconut into the melted chocolate then pour onto a parchment-lined sheet pan. Spread the melted chocolate to a roughly 10×10-inch square then sprinkle the rest of the raspberries and coconut over the top. Gently press the toppings into the chocolate to make sure they stick.
- Set the bark aside to cool for 2 hours at room temperature or 20 minutes in the fridge before slicing into 16 pieces.
Serve at room temperature.