Instructions

• Preheat nothing—line a quarter sheet pan or a 9-by-13-inch baking pan with parchment paper. Lightly butter the pan first so the parchment will stick and not move while you spread the chocolate.
• Evenly sprinkle the 3 tablespoons (45 g) puffed quinoa in a single layer over the parchment-lined pan.
• Chop the 8 oz (226 g) dark chocolate finely if not already chopped. Set aside.
• Melt about 3/4 of the dark chocolate (approximately 6 oz) gently using a microwave in short bursts (15–20 seconds) stirring between bursts, or over a double boiler with very low heat. If using cocoa butter, stir in 1 to 2 teaspoons (2 g) while the chocolate is melted to increase fluidity.
• Remove the melted chocolate from heat before it gets too hot; stir in the remaining dark chocolate (about 2 oz) until fully melted and the chocolate has cooled to a working temperature (about 88–90°F / 31–32°C) or feels warm but not hot to the touch.
• Pour the tempered dark chocolate over the puffed quinoa and gently spread it into an even layer with an offset spatula or the back of a spoon. Tap the pan firmly a few times on the countertop to release air bubbles.
• Let the dark chocolate layer set at cool room temperature until firm, about 15–20 minutes. If the chocolate has not been tempered or is still soft after that time, chill briefly in the refrigerator just until set, then return the pan to room temperature before proceeding.
• Chop the 12 oz (340 g) white chocolate finely if not already chopped. Melt about 3/4 of the white chocolate (approximately 9 oz) gently using the same method (microwave in short bursts or double boiler). Remove from heat and stir in the remaining white chocolate (about 3 oz) until smooth.
• Spoon about one third of the melted white chocolate into a small bowl. Sift the 1 teaspoon (4 g) matcha powder over this portion and stir until evenly combined to create the matcha white chocolate mixture.
• Spread the remaining plain melted white chocolate evenly over the set dark chocolate layer, leaving a small border at the edges if needed. Work quickly so the white chocolate remains fluid.
• Drop spoonfuls of the matcha white chocolate mixture across the plain white layer. Use a skewer or toothpick to drag through the two white chocolate colors to create swirls or a marbled pattern.
• Sprinkle with optional sprinkles or other decorations while the chocolate is still soft.
• Let the bark set uncovered at cool room temperature for about 1–2 hours until completely firm. If your chocolates were not fully tempered, refrigerate to firm and store chilled.
• Once set, break or cut the bark into pieces. Store at room temperature if well tempered, or refrigerate if not, to keep the bark firm.