Matcha Peppermint White Chocolate (Print Version)

Marbled white chocolate with matcha and peppermint swirls, topped with crushed candies.

# What You'll 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

# How-To Steps:

01 - Line an 8x8 inch baking sheet with parchment paper, ensuring complete coverage to prevent sticking.
02 - Set up a double boiler by placing a heatproof bowl over a pan of gently simmering water. Add the white chocolate and stir continuously until completely smooth and melted.
03 - Remove approximately half of the melted white chocolate to a separate clean bowl, leaving equal portions in both bowls.
04 - Sprinkle matcha powder into one bowl of melted chocolate. Stir vigorously until fully incorporated, achieving a vibrant green color without lumps.
05 - Add peppermint extract to the remaining bowl of white chocolate. Mix thoroughly to ensure even flavor distribution.
06 - Pour the peppermint-infused white chocolate onto the prepared baking sheet. Use a spatula to spread evenly to approximately 1/4 inch thickness.
07 - Drizzle the matcha chocolate over the peppermint layer in diagonal lines or random dollops. Drag a toothpick or skewer gently through both chocolates to create a swirled marbled pattern.
08 - Immediately scatter crushed peppermint candies evenly over the surface while chocolate remains soft for optimal adhesion.
09 - Refrigerate for 30 minutes or until completely firm and set throughout.
10 - Break into irregular pieces or cut into neat squares. Store in an airtight container at cool room temperature or refrigerated.

# Expert Tips:

01 -
  • The marbled pattern makes you look like a chocolate artist without any actual skill
  • Matcha cuts through white chocolates sweetness so it never feels cloying
  • You can make the entire recipe in twenty minutes then forget it exists while it chills
02 -
  • White chocolate seizes if even a drop of water enters the bowl while melting, so dry your equipment completely before starting
  • The swirling step works best when both chocolates are equally warm and fluid
  • This bark keeps for weeks in the fridge, which is either dangerous or convenient depending on your self control
03 -
  • Temper your white chocolate if you want the bark to stay glossy and snap cleanly when broken
  • Sift the matcha powder before adding it to avoid any stubborn lumps in your chocolate
  • Let the bark sit at room temperature for five minutes before breaking to prevent shattering

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