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.
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.
Ingredients
- 12 Ounces highest quality white chocolate
- 2 Teaspoons Culinary Reserve matcha, sieved
- Coarsely chopped toasted pistachios
- Dried unsweetened cranberries
- Shaved coconut
Instructions
- Line a rimless baking sheet with parchment.
- Melt the chocolate in a double boiler over barely simmering water. Stir in the matcha.
- 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.
- 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.
