Pistachio Matcha White Chocolate (Printable)

Creamy white chocolate fused with matcha swirls and crunchy pistachios for an elegant sweet and nutty blend.

# What You Need:

→ Chocolate

01 - 10.5 oz high-quality white chocolate, chopped

→ Swirl & Topping

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

→ Optional

04 - Flaky sea salt, for sprinkling

# How To Make It:

01 - Line a baking tray with parchment paper or a silicone mat.
02 - Place two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir gently until melted and smooth. Remove from heat, add the remaining third (3.5 oz), and stir until fully melted and glossy, keeping the temperature below 88°F for proper tempering.
03 - Pour the tempered white chocolate onto the prepared tray and spread into a rough rectangle about 0.4 inches thick using a spatula.
04 - Immediately sift the matcha powder in patches over the white chocolate, then use a skewer or toothpick to create decorative swirls.
05 - Evenly sprinkle the chopped pistachios over the chocolate surface. Optionally, add a light sprinkle of flaky sea salt.
06 - Gently press the pistachios into the chocolate to ensure they adhere.
07 - Allow the chocolate to set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Break or cut the set chocolate into approximately 16 pieces. Store in an airtight container in a cool, dry place.

# Expert Tips:

01 -
  • It looks like a fancy confection from a high-end chocolatier but takes less than an hour, cooling time included.
  • The earthiness of matcha paired with sweet white chocolate and buttery pistachios feels indulgent but balanced, never cloying.
  • You can make it ahead, wrap it prettily, and have an elegant gift or dessert ready whenever you need it.
02 -
  • Tempering white chocolate is fussy but essential; if it gets too hot, it'll seize into a grainy, unusable mess, so use a thermometer and stop at 31°C (88°F).
  • Don't skip sifting the matcha—lumps will ruin both the appearance and the taste, creating bitter specks instead of a smooth, earthy flavor.
03 -
  • Keep your kitchen cool when making this—if the room is warm, the chocolate will take longer to set and the matcha may not swirl as crisply.
  • Use a silicon mat instead of parchment if you have one; it conducts heat more evenly and helps the chocolate cool at the perfect rate for optimal shine.
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