Matcha White Chocolate Crunch Bark
This Matcha White Chocolate Crunch Bark is a vibrant, crunchy, no-bake treat combining creamy white chocolate, rich dark chocolate, and earthy matcha for a stunning, delicious snack!
Equipment
- Double boiler or microwave-safe bowl
- Spatula
- Baking Sheet
- Measuring Spoons
- Whisk
Ingredients
- 3 tablespoons puffed quinoa or tiny puffed rice
- 8 oz dark chocolate finely chopped for melting; choose a high-quality brand for best flavor
- 12 oz good quality white chocolate finely chopped for a creamy, sweet base
- 1 teaspoon matcha powder sifted for smooth incorporation and vibrant color
- 1 to 2 teaspoons cocoa butter optional, for a smoother texture and enhanced melting quality
- sprinkles or other decorations optional, to add a fun, colorful finishing touch
Instructions
- Begin by lining a baking sheet with parchment paper, ensuring that it is smooth and flat to prevent sticking.
- In a double boiler or microwave-safe bowl, melt the finely chopped dark chocolate, heating in 20-second intervals if microwaving, stirring until smooth.
- Remove the dark chocolate from heat and stir in the puffed quinoa or tiny puffed rice until evenly coated. Spread the mixture onto the prepared baking sheet in an even layer. Set aside.
- Melt the finely chopped white chocolate using the same method. If using cocoa butter, add it now for a smoother consistency.
- Sift in the matcha powder and whisk until fully incorporated and the mixture is a vibrant green.
- Pour the matcha white chocolate mixture over the dark chocolate layer, spreading evenly with a spatula. Swirl the two chocolates together slightly for a marbled effect if desired.
- Sprinkle sprinkles or other decorations over the top if using, adding color and visual appeal.
- Place the baking sheet in the refrigerator for 1 to 2 hours until the bark is fully set.
- Once set, lift the bark off the parchment paper and break it into pieces of your desired size.
Notes
- Store bark in an airtight container at room temperature for up to one week.
- Freeze wrapped bark for up to three months; thaw at room temperature before serving.
- Use vegan chocolate and omit cocoa butter to make a dairy-free version.
- Sift matcha powder to avoid clumps and ensure smooth texture.
- Prevent chocolate seizing by keeping bowls and utensils dry during melting.