Matcha Peppermint White Chocolate (Printable)

Marbled white chocolate blends earthy matcha with cool peppermint, finished with crushed candy canes for a festive treat.

# What You Need:

→ Chocolate

01 - 10.5 oz high-quality white chocolate, chopped

→ Flavorings

02 - 2 tsp culinary-grade matcha powder
03 - 0.5 tsp peppermint extract

→ Toppings

04 - 1.5 oz crushed peppermint candies or candy canes

# How To Make It:

01 - Line an 8x8 inch baking sheet with parchment paper and set aside.
02 - Set a heatproof bowl over a pan of gently simmering water to create a double boiler. Add the white chocolate and stir constantly until completely smooth and melted.
03 - Remove half of the melted white chocolate to a separate clean bowl, leaving equal portions in both bowls.
04 - Sprinkle the matcha powder into one bowl of melted chocolate. Stir vigorously until fully incorporated and the mixture turns a vibrant green color with no lumps.
05 - Pour the peppermint extract into the second bowl of chocolate. Mix thoroughly until evenly distributed.
06 - Pour the peppermint-infused white chocolate onto the prepared baking sheet. Use a spatula to spread it evenly until approximately 0.25 inch thick.
07 - Drizzle the matcha chocolate over the peppermint layer in parallel lines or scattered dollops. Drag a toothpick or skewer through both layers gently to create a marbled pattern.
08 - Immediately sprinkle the crushed peppermint candies evenly over the entire surface while the chocolate is still soft.
09 - Transfer the baking sheet to the refrigerator and chill for 30 minutes or until the bark is completely firm and set.
10 - Break or cut the bark into irregular pieces. Store in an airtight container at cool room temperature or refrigerate for longer shelf life.

# Expert Advice:

01 -
  • The earthy matcha cuts through white chocolates sweetness so it never feels cloying
  • It comes together in twenty minutes but looks like you spent hours planning it
  • People will fight over the marbled pieces because each one looks unique
02 -
  • Even a single drop of water will cause white chocolate to seize and turn into a grainy mess
  • Work quickly once you start swirling because the chocolate firms up fast and the design becomes impossible to fix
03 -
  • Let the finished bark sit at room temperature for five minutes before breaking to prevent cracks from shattering too forcefully
  • Store between layers of wax paper in the freezer for up to three months if you can resist eating it all immediately

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