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Matcha Bark

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Matcha Bark
[[ recipeID=recipe-2m3g0ucbv, title=Matcha Bark ]]

Eric is the founder and chief evangelist at Breakaway Matcha. He's also an author, ghostwriter, editor, cooking instructor, and private chef. For 16 years, he lived and worked in Japan, where he took deep dives into all things matcha, food, literature, arts, and culture. Eric is the author of three cookbooks: The Breakaway Cook, The Breakaway Japanese Kitchen, and Eric's Kitchen. He lives and works in Marin County, CA.

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Matcha Bark

There’s something about randomly shaped no-bake treats that dazzle the eyes first then the palate. This is such an excellent accompaniment to hyperpremium matcha — we especially like it with the Blend 94, whose earthy notes pierce the sweet/savory bark in such a satisfying way. 

Servings:

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  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 12 Ounces highest quality white chocolate
  • 2 Teaspoons Culinary Reserve matcha, sieved
  • Coarsely chopped toasted pistachios
  • Dried unsweetened cranberries
  • Shaved coconut

Instructions

  1. Line a rimless baking sheet with parchment.
  2. Melt the chocolate in a double boiler over barely simmering water. Stir in the matcha.
  3. With a spatula, evenly spread the chocolate on the baking sheet in a rectangular shape, about 1/8-inch thick. Sprinkle the pistachios, cranberries, and coconut over, gently pressing to adhere. Refrigerate until firm, about 30 minutes. 
  4. Break into large pieces and serve on a plate or platter, or transfer to tupperware and store in fridge. 

Notes

Makes one pound. Stores well in an air-tight container in the fridge.