Pistachio Matcha White Chocolate (Printable)

A creamy white chocolate treat swirled with matcha and topped with crunchy pistachios for a sweet, earthy bite.

# What You'll Need:

→ Chocolate

01 - 10.5 oz high-quality white chocolate, chopped

→ Swirl & Topping

02 - 2 tsp sifted matcha powder
03 - 2.1 oz shelled unsalted pistachios, roughly chopped

→ Optional

04 - Flaky sea salt, for sprinkling

# Directions:

01 - Line a baking tray with parchment paper or a silicone mat.
02 - Melt two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring gently until smooth. Remove from heat, add remaining 3.5 oz chopped chocolate, stirring until fully melted and glossy, keeping temperature below 88°F for proper tempering.
03 - Pour tempered white chocolate onto prepared tray and spread into a rough 0.4-inch thick rectangle using a spatula.
04 - Sift matcha powder in small patches over the white chocolate and use a skewer or toothpick to create decorative swirls.
05 - Evenly sprinkle roughly chopped pistachios over the surface and, if desired, lightly dust with flaky sea salt.
06 - Gently press pistachios into the chocolate to ensure adherence.
07 - Allow the chocolate to set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Once set, break or cut into approximately 16 pieces and store in an airtight container in a cool, dry place.

# Expert Tips:

01 -
  • It looks restaurant-quality but takes barely half an hour from start to finish.
  • The matcha brings this earthy, slightly bitter note that keeps the sweetness from being cloying.
  • Pistachios add a real crunch that makes every bite interesting and feel less like candy, more like an actual treat.
02 -
  • Tempering white chocolate isn't a suggestion—it's the difference between glossy, snappy bark and greasy, muddy chocolate that melts on your fingers before you even eat it.
  • If you overheat the chocolate even slightly, it'll seize and become unusable; stick to that 31°C (88°F) target and you're golden.
  • Work fast once you pour because matcha and chocolate have a small window before the chocolate starts to set and won't swirl anymore.
03 -
  • If your matcha seizes or clumps, strain it through fine mesh before sifting—lumps will be visible in the final bark and honestly kind of ruin the elegant look.
  • Don't refrigerate longer than needed to set; over-chilling can cause bloom (those white streaks), which doesn't affect flavor but makes it look less polished.
  • Have a clean skewer or toothpick ready and practice your swirl pattern on a piece of paper first if you want it to look a certain way—even a few seconds of practice makes a difference.
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