How To Make Matcha White Chocolate Bark
Japanese matcha tea adds a bite of earthiness, while raspberries gives a fruity-tart flavor, to this decadent white chocolate bark!
Line a sheet pan with parchment and set aside.
Pour ½ cup of boiling water over 2 Lipton Matcha Green Tea tea bags, then steep for 2 minutes.
Combine tea with sugar, and cook over low heat until a candy thermometer reads 235 degrees F. Set aside to cool.
Microwave ¾ of the white chocolate in a heat-proof glass bowl on high for 30 seconds at a time, stirring every time with a spatula. Once melted, add the remaining chocolate and stir until completely incorporated. If necessary, microwave the chocolate again for 10 to 15 seconds.
Pour the melted chocolate onto the parchment-lined sheet pan. Quickly drizzle about 2 to 3 tablespoons of the matcha green tea syrup over the chocolate.
Using a chopstick or skewer, make decorative swirls with the white chocolate and the matcha syrup. Sprinkle crushed freeze-dried raspberries on top.
Refrigerate for 30 to 40 minutes, until chocolate is set and can be broken into chunks.
Serve and enjoy!
- Calories: 3250.90kcal
- Fat: 145.96g
- Saturated Fat: 88.06g
- Monounsaturated Fat: 41.30g
- Polyunsaturated Fat: 4.83g
- Carbohydrates: 476.03g
- Fiber: 4.90g
- Sugar: 469.94g
- Protein: 27.36g
- Cholesterol: 95.25mg
- Sodium: 415.77mg
- Calcium: 923.58mg
- Potassium: 1396.36mg
- Iron: 1.61mg
- Vitamin A: 42.05µg
- Vitamin C: 18.38mg
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