Hello from Vermont! A very cold Vermont. I’m bundled up in layers from head to toe, not daring to expose an inch of skin to the cold, biting wind. I’ve donned my ski jacket, a silly hat with earflaps, wool socks, and thick gloves, and I still feel chilled to the bone. There is no doubt that I am a long way from home.
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!
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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.
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Ingredients
- 8 oz. (225g) good bittersweet chocolate (at least 60% cacao content)
- 4 oz (115g) good white chocolate
- 1 tsp matcha
- 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.
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