Pistachio Matcha White Chocolate (Print)

Creamy white chocolate melded with matcha swirls and crunchy pistachios for a luxurious, flavorful treat.

# Ingredients:

→ 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 the chopped white chocolate in a heatproof bowl over barely simmering water. Stir gently until melted and smooth. Remove from heat, add remaining 3.5 oz chocolate, and stir until glossy and fully melted, keeping temperature below 88°F (31°C) to temper correctly.
03 - Pour tempered white chocolate onto the prepared tray. Spread with a spatula into a roughly 0.4-inch thick rectangle.
04 - Sift matcha powder in small patches over the chocolate. Use a skewer or toothpick to create decorative swirls.
05 - Evenly sprinkle chopped pistachios over the surface. Add flaky sea salt if desired.
06 - Gently press pistachios into the chocolate to ensure adherence.
07 - Allow to set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Break or cut into approximately 16 pieces. Store airtight in a cool, dry place.

# Expert Tips:

01 -
  • It looks restaurant-worthy but comes together faster than most desserts, making you feel like a confectioner in your own kitchen.
  • The earthiness of matcha cuts through white chocolate's sweetness in a way that keeps you reaching for another piece instead of feeling cloyed.
  • Visually stunning enough to impress, simple enough that even a first attempt at chocolate tempering yields beautiful results.
02 -
  • Tempering white chocolate is forgiving compared to dark chocolate, but the temperature still matters—too hot and it never sets properly, too cool and it becomes thick and difficult to spread.
  • Matcha powder darkens and loses vibrancy if exposed to light and heat, so buy it fresh and store it in a sealed container away from sunlight, or you'll end up with a brownish swirl instead of that stunning green.
03 -
  • A silicone mat prevents sticking better than parchment and lets you peel the bark away more easily once set, plus it's reusable indefinitely.
  • If your pistachio pieces keep sliding around before the chocolate sets, chill the tray in the fridge for 5 minutes first—the chocolate firms up just enough to hold them in place without cooling completely.
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