I’m here with the hubs for only another day, and I’m looking forward to spending time and sharing a few laughs with Liz! Woo! Before I sign off and go visit the land that is King Arthur and his flours, let’s talk about this matcha chocolate bark.
St. Patrick’s Day is right around the corner, and it’s this time of the year when I like to roll out a few matcha treats. It’s a strange Irish-Japanese tradition I’ve started, but any excuse to play with matcha is a good one, right? This little treat comes together so easily, there’s no reason why we shouldn’t make it this week.
Don’t have any matcha? No worries. This chocolate bark will still taste great!
I made a quick video to show you how to make the chocolate bark with the microwave method. For the double boiler method, refer to the recipe below.
MASTER MY MISTAKES / COOKING NOTES
- Melting chocolate in the microwave: Melting chocolate in the microwave is quicker, but there are a few things you should note. First, make sure that you don’t microwave the chocolate for too long. The chocolate will seize up and harden. You only want about 60% of the chocolate chunks to melt. When you stir the unmelted chunks with the melted chocolate, the residual heat from the bowl should get the job done. Second, I’ve noticed that chocolate melted in the microwave also cools down and hardens a lot faster, so you’ll want to work quickly.
- Choosing the right matcha: Matcha can be quite expensive. A decent ceremonial grade matcha can run between $25 to $400 for 100g! When you’re cooking with matcha, I recommend using a culinary grade, which is usually much cheaper. The color of culinary matcha will not be as vibrant as ceremonial matcha, but they have a similar green tea flavor. For aesthetic reasons, I used a ceremonial grade matcha for these photographs.
- Freezing the chocolate: If you don’t want to wait 2 hours for the chocolate to set, stick it in the freezer for about 35 to 45 minutes. Moisture may develop on the chocolate, but it will still taste good. I suggest storing the chocolate in the refrigerator if you cool the chocolate in the freezer.
- Chocolate Bar vs. Chips: Feel free to use chocolate baking bars or chips. Personally, I didn’t think that the bark tasted as good with chocolate chips, but it works.
If you try this recipe, let me know how it goes by leaving a comment or sending me a message! Take a photo of the food and tag me on Instagram so that I can give you a fist bump! Seeing your creations makes my day!
Servings: 10
Matcha Chocolate Bark
Here are two methods of making chocolate bark. The double boiler method will yield a smoother chocolate bark, but the microwave method is slightly easier.
Ingredients
- 8 oz (225g) good bittersweet chocolate (at least 60% cacao content)
- 4 oz (115g) good white chocolate
- 1 tsp matcha
Optional Toppings
- flaked salt
- unsweetened coconut flakes
- freeze-dried strawberries
Instructions
- Microwave Method: Line a small baking sheet with parchment paper. Set aside. If you’re using chocolate bars, break them into smaller pieces with your hands, making sure to put the bittersweet and white chocolate in separate bowls. If you’re using chocolate chips or chunks, just pour them into bowls. Microwave bittersweet chocolate on high for one minute, Continue to microwave at 15-second intervals until about 60% of the chocolate has melted. You don’t want to heat the chocolate for too long in the microwave, as it can seize up and harden again. Stir unmelted chocolate chunks into melted chocolate until smooth. Set aside.
- Microwave white chocolate for 1 minute, and stir unmelted chocolate chunks with melted chocolate until smooth. Add matcha and stir until incorporated. The matcha may clump up a little, so try to break up the clumps with the back of your spoon.
- Pour bittersweet chocolate onto prepared baking sheet and spread to a thin layer. Dot matcha chocolate all over the bittersweet chocolate layer. Using a toothpick, swirl chocolate layers together in a circular motion. Sprinkle a tiny bit of salt, some coconut, and freeze-dried strawberries on top of the bark, if you like. Freeze for about 45 minutes or leave at room temperature for 2 hours, until the chocolate sets. Chop bark into pieces and serve.
- Double Boiler Method: Line a small baking sheet with parchment paper. Set aside. Set up a double boiler over two saucepans. I fill each saucepan about 1/3 up with water and bring it to boil. Then, reduce the heat to a simmer and place a stainless steel bowl on each saucepan. You want big enough bowls so that there is no gap between them and the edge of the saucepan. Pour bittersweet and white chocolate chunks into each bowl and stir until chocolate has completely melted. Add matcha to melted white chocolate until incorporated.
- Pour bittersweet chocolate onto prepared baking sheet and spread to a thin layer. Dot matcha chocolate all over the bittersweet chocolate layer. Using a toothpick, swirl chocolate layers together in a circular motion. Sprinkle a tiny bit of salt, some coconut, and freeze-dried strawberries on top of the bark, if you like. Leave at room temperature for 2 hours, until the chocolate sets. Chop bark into pieces and serve.
Did you enjoy this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Liz @ Floating Kitchen says
Love this naturally green St. Patricks Day treat! Those swirls are hypnotizing me! See you soon….!!!!
Lisa Lin says
Play date: SUCCESS.
Lauren Kelly Nutrition says
Oh how I LOVE this recipe! I can’t wait to make this bark.
Lisa Lin says
Thanks, Lauren!
Taylor@ Food Faith Fitness says
Can’t wait to try this!
Lisa Lin says
Thanks, Taylor!
Sonali- The Foodie Physician says
Hands down the prettiest bark I’ve ever seen! And I’m so impressed with your video- such a fantastic production!!
Lisa Lin says
Sonali, thank you so much for your encouragement on my videos! The videos definitely take a little while to make, but encouraging words like yours make it all worthwhile!
Zainab says
This is so so pretty! Love the matcha swirls. Have fun with Liz < I love her!!
Lisa Lin says
Thanks, Zainab!! We had a great time, and I ate SO much! Love Liz, too!
Alexandra Caspero says
Gorgeous! I was just sent a bunch of matcha and have been trying to figure out WHAT to make with it- this is going on my must-create list ASAP! Looks so easy and your video is awesome!
Lisa Lin says
Thanks, Alex!!!
Traci | Vanilla And Bean says
What a delicious way to enjoy chocolate and Matcha! Gorgeous and your videos are so fun! Way to go my dear!
Lisa Lin says
Thanks, Traci! I’m still learning, but they’re actually pretty fun to create!
Ashley | Spoonful of Flavor says
Have so much fun at King Arthur with Liz! I am so jealous. I have always wanted to visit King Arthur flour in Vermont. I’ve also been in awe of this bark since I saw you post a preview a few days ago. The matcha color is beautiful and I love the addition of the dried strawberries!
Lisa Lin says
Thank you so much, Ashley! We had a great time!