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Homemade Matcha White Chocolate Crunch Bark photo

Matcha White Chocolate Crunch Bark

This Matcha White Chocolate Crunch Bark is a vibrant treat! Enjoy the rich blend of dark and white chocolate with a satisfying crunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 3 tablespoons puffed quinoa or tiny puffed rice
  • 8 oz dark chocolate finely chopped
  • 12 oz white chocolate good quality, finely chopped
  • 1 teaspoon matcha powder sifted
  • 1 to 2 teaspoons cocoa butter optional
  • Sprinkles or other decorations optional for topping

Equipment

  • Double boiler or microwave-safe bowl
  • Baking Sheet
  • Spatula
  • Measuring spoons and cups
  • Whisk

Method
 

Instructions:
  1. Step 1: Prepare Your Workspace - Line a baking sheet with parchment paper.
  2. Step 2: Melt the Dark Chocolate - In a double boiler or microwave-safe bowl, melt the dark chocolate.
  3. Step 3: Combine Matcha with White Chocolate - Melt the white chocolate, then sift in the matcha powder and whisk.
  4. Step 4: Mix in Puffed Quinoa - Stir the puffed quinoa into the white chocolate and matcha mixture.
  5. Step 5: Layer the Chocolate - Pour melted dark chocolate onto the baking sheet and layer with the matcha mixture.
  6. Step 6: Add Toppings - Drizzle melted cocoa butter and sprinkle with decorations if desired.
  7. Step 7: Chill to Set - Refrigerate for 1 to 2 hours until set.
  8. 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.