Matcha White Chocolate Bark
Quick and easy, this two-ingredient recipe (Matcha White Chocolate Bark) starts as basic as it gets. From there, it’s customizable beyond your wildest culinary dreams.
1 lb high quality white chocolate, chopped
4 to 5 tsp Matcha Tea
1 cup freeze-dried berries, assorted
1½ tsp Pink Pepperberry
½ tsp White Cyprus Sea Salt
1 tsp lemon or lime zest
½ cup freeze-dried mangos
½ cup banana chips
½ cup unsweetened coconut flakes
½ cup macadamia nuts, chopped
½ tsp Hawaiian Red Sea Salt
1 oz Crystallized Ginger, thinly sliced
1 tsp Togarashi Pepper Spice Blend
½ tsp Petite Sea Salt
½ cup almonds, chopped
1 tsp orange zest
Melt chocolate using one of the two methods. Double-Boiler Method: Heat a small saucepot with one inch of water over high heat until the water comes to a simmer. Reduce heat. Place a medium metal bowl over the saucepot and add the white chocolate. To prevent seizing, do not let water or steam touch the chocolate. Stir often until the chocolate is melted and smooth. Microwave Method: In a large glass mixing bowl, microwave the white chocolate in 30-second increments until melted and smooth, stirring in between each increment.
Sift matcha over the melted chocolate and stir until fully combined. Stir in half of the chosen mix-ins, then pour mixture onto a parchment-lined baking sheet. Spread evenly and top with remaining mix-ins, spices, and salts; pressing gently into the chocolate if needed. Allow bark to cool for 2 hours at room temperature or refrigerate for 20 minutes before cutting into pieces.
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