Matcha White Chocolate Crunch Bark
If you’re a fan of vibrant flavors and delightful textures, then this Matcha White Chocolate Crunch Bark is going to be your new favorite treat. With its beautiful green hue and the harmonious blend of rich dark chocolate, creamy white chocolate, and the satisfying crunch of puffed quinoa, this bark offers a unique twist to your typical chocolate snacks. Perfect for gifting or simply indulging yourself, it’s a recipe that’s as easy to make as it is to enjoy.
Why This Matcha White Chocolate Crunch Bark Stands Out
What sets this Matcha White Chocolate Crunch Bark apart is its stunning combination of taste and visual appeal. The earthy notes of matcha perfectly complement the sweetness of white chocolate while the dark chocolate adds a decadent layer. The puffed quinoa or tiny puffed rice not only contributes an irresistible crunch but also makes this bark a delightful textural experience. Plus, it’s a feast for the eyes, making it an excellent addition to any dessert table. Whether you’re celebrating a special occasion or just treating yourself, this bark is sure to impress.
Shopping List
- 3 tablespoons (45g) puffed quinoa or tiny puffed rice
- 8 oz (226g) dark chocolate, finely chopped
- 12 oz (340g) good quality white chocolate, finely chopped
- 1 teaspoon (4g) matcha powder, sifted
- 1 to 2 teaspoons (2g) cocoa butter, optional
- Sprinkles or other decorations for topping, optional
Tools of the Trade
- Double boiler or microwave-safe bowl – for melting chocolates.
- Baking sheet – lined with parchment paper for easy removal.
- Spatula – for spreading the chocolate mixture evenly.
- Measuring spoons and cups – to ensure accurate ingredient amounts.
- Whisk – for mixing matcha powder smoothly into the chocolate.
Matcha White Chocolate Crunch Bark Cooking Guide
Step 1: Prepare Your Workspace
Start by lining a baking sheet with parchment paper. This will prevent the chocolate from sticking and make it easier to remove once it’s set.
Step 2: Melt the Dark Chocolate
In a double boiler or microwave-safe bowl, melt the finely chopped dark chocolate. If using a microwave, heat in 30-second intervals, stirring in between, until smooth and fully melted.
Step 3: Combine Matcha with White Chocolate
In a separate bowl, melt the white chocolate in the same manner as the dark chocolate. Once melted, sift in the matcha powder and whisk until fully incorporated and the mixture is a lovely green color.
Step 4: Mix in Puffed Quinoa
Add the puffed quinoa or tiny puffed rice into the melted white chocolate and matcha mixture. Stir gently until everything is evenly coated.
Step 5: Layer the Chocolate
Pour the melted dark chocolate onto the prepared baking sheet, spreading it into an even layer with a spatula. Next, spoon the matcha white chocolate mixture over the dark chocolate, creating a marbled effect if desired.
Step 6: Add Toppings
If you’d like, drizzle a little melted cocoa butter on top and sprinkle with your choice of sprinkles or decorations for an extra pop of color and fun.
Step 7: Chill to Set
Place the baking sheet in the refrigerator for about 1 to 2 hours, or until the chocolate is completely set.
Step 8: Break into Pieces
Once set, remove the bark from the refrigerator and break it into pieces. The contrasting colors and textures will make for a stunning presentation!
Health-Conscious Tweaks
- Use dark chocolate with a higher cocoa content for a richer flavor and less sugar.
- Opt for organic matcha powder to ensure the highest quality and health benefits.
- Substitute puffed quinoa with air-popped popcorn for a lighter alternative.
- Reduce the amount of white chocolate for a less sweet treat.
Author’s Commentary
This Matcha White Chocolate Crunch Bark has quickly become a favorite in my household. Not only does it look beautiful, but the combination of flavors is simply irresistible. The slight bitterness of the matcha balances the sweetness of the white chocolate, while the crunch adds an exciting texture. It’s the perfect snack to satisfy your sweet tooth without being overly indulgent. Plus, it makes for a great homemade gift, especially around the holidays! If you love matcha, you’ll definitely want to check out my Toxic Slime Matcha Donuts for another delicious treat!
Leftovers & Meal Prep
This Matcha White Chocolate Crunch Bark can be stored in an airtight container at room temperature for up to a week. If you live in a warmer climate, it’s best to keep it in the refrigerator to prevent melting. For meal prep, you can make a batch ahead of time and enjoy it throughout the week, or even use it as a topping for yogurt or ice cream. It’s versatile and delicious, making it a great addition to your snack rotation!
FAQ
Can I use milk chocolate instead of white chocolate?
Yes, you can substitute milk chocolate for white chocolate, but keep in mind that it will alter the flavor profile, making it sweeter and less creamy.
What can I use instead of cocoa butter?
If you don’t have cocoa butter, you can omit it altogether or use a small amount of coconut oil to achieve a similar effect.
Is there a vegan alternative for this recipe?
Absolutely! You can use dairy-free chocolate options for both dark and white chocolate to make this recipe vegan-friendly.
How do I store any leftovers?
Store leftover bark in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life.
Ready to Cook?
Now that you have everything you need to make this delicious Matcha White Chocolate Crunch Bark, it’s time to roll up your sleeves and get started! Enjoy the process, and most importantly, savor every bite of your beautiful creation.
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Matcha White Chocolate Crunch Bark
Ingredients
Equipment
Method
- Step 1: Prepare Your Workspace - Line a baking sheet with parchment paper.
- Step 2: Melt the Dark Chocolate - In a double boiler or microwave-safe bowl, melt the dark chocolate.
- Step 3: Combine Matcha with White Chocolate - Melt the white chocolate, then sift in the matcha powder and whisk.
- Step 4: Mix in Puffed Quinoa - Stir the puffed quinoa into the white chocolate and matcha mixture.
- Step 5: Layer the Chocolate - Pour melted dark chocolate onto the baking sheet and layer with the matcha mixture.
- Step 6: Add Toppings - Drizzle melted cocoa butter and sprinkle with decorations if desired.
- Step 7: Chill to Set - Refrigerate for 1 to 2 hours until set.
- Step 8: Break into Pieces - Once set, break the bark into pieces for serving.
Notes
- Store in an airtight container for up to a week.
- For a lighter option, substitute puffed quinoa with air-popped popcorn.
- Keep in the refrigerator in warm climates to prevent melting.
