MATCHA CHOCOLATE BARS
INGREDIENTS
White chocolate bark:
1 cup of white chocolate pieces
1 tbs matcha powder
Handful of your favourite toppings (I use
Coconut flakes, dried strawberries, dried
kiwi, almonds, pistachios, bee pollen*)
* Bee pollen is an allergen
Dark chocolate bark:
1 cup of dark chocolate pieces
Pinch of sea salt
Handful of your favourite toppings
(I use coconut flakes, dried
strawberries, dried kiwi, almond,
pistachios, bee pollen)
TIME
30 mins Minutes
SERVES
12
DIFFICULTY
METHOD
Line two 8×8″ square cake tins (baking tray would also work) with baking paper.
1Simmer a few inches of water in a small saucepan. Once boiling, use a heatproof bowl in the mouth of the pot to boil the white chocolate.
2Whisk the white chocolate vigorously and frequently to ensure that it remains silky.
3Once melted, whisk in matcha powder until well combined.
4Immediately pour the melted white chocolate matcha mix into one of the lined baking tins.
5Top with selected ingredients and place in the fridge to cool. Once cooled, remove from lined tin and cut into shards.
6Store in an air tight contained in the fridge.
Repeat this process to create the dark chocolate bark.
Recipe by Katrina Nguyen-Thai @katnt
7Dessert
WHERE TO
FROM HERE?
