Matcha Peppermint White Chocolate (Print Version)

Marbled white chocolate layers infused with earthy matcha and cool peppermint, finished with crunchy candy pieces.

# What You'll Need:

→ Chocolate Base

01 - 10.5 oz high-quality white chocolate, chopped

→ Flavorings

02 - 2 tsp culinary-grade matcha powder
03 - 1/2 tsp peppermint extract

→ Toppings

04 - 1.5 oz crushed peppermint candies or candy canes

# Step-by-Step Guide:

01 - Line an 8x8 inch baking sheet with parchment paper, ensuring complete coverage to prevent sticking.
02 - Set up a double boiler by placing a heatproof bowl over a pan of gently simmering water. Add the white chocolate and stir continuously until completely smooth and melted.
03 - Remove approximately half of the melted white chocolate to a separate clean bowl, creating two equal portions for flavoring.
04 - Sift the matcha powder into one bowl of melted chocolate. Stir vigorously until fully incorporated and the mixture achieves a uniform vibrant green color.
05 - Add the peppermint extract to the remaining bowl of white chocolate. Mix thoroughly to ensure even distribution of flavor.
06 - Pour the peppermint-infused white chocolate onto the prepared baking sheet. Use a spatula to spread it evenly to approximately 1/4 inch thickness.
07 - Drizzle the matcha chocolate over the peppermint layer in parallel lines or random dollops. Gently swirl a toothpick or skewer through both layers to create a marbled pattern without over-mixing.
08 - Immediately sprinkle the crushed peppermint candies evenly over the surface while the chocolate remains soft to ensure proper adhesion.
09 - Refrigerate the bark for 30 minutes or until completely firm and set throughout.
10 - Break or cut the chilled bark into 16 pieces. Store in an airtight container at cool room temperature or refrigerate for longer shelf life.

# Expert Suggestions:

01 -
  • The marbled pattern makes it look like you spent hours on something that takes minutes to create.
  • Matcha and white chocolate is a surprisingly sophisticated pairing that feels special and festive.
  • One batch yields enough for multiple gifts without exhausting your holiday prep energy.
02 -
  • White chocolate seizes easily so keep water away from your melting bowl and stir constantly.
  • The swirl technique works best when both chocolates are slightly warm so work quickly after dividing them.
03 -
  • Let the crushed candies come to room temperature before sprinkling to prevent condensation spots on your chocolate.
  • If the matcha layer looks too pale your chocolate might have been too cool so work quickly after dividing.

Go Back