Make this pretty Matcha Cranberry White Chocolate Bark to give as gifts, put on your holiday cookie exchange plate, or just enjoy yourself!
It’s the most…wonderful time… of the yyeearrrr!
But really though. I mean, I will always be a summer girl, but I love the holiday season. We’ll be getting our holiday decorations out this weekend and making room for a tree. Our living room has a rather odd setup–mostly due to my “food blogging” area by the window–so finding a practical location for our Christmas tree will be a challenge. Might have to do a little rearranging for the season.
We also have a fireplace for the first time ever so I can put fun decorations on the mantel and everything.
Oh, you know what holiday station I’ve been loving? Acoustic Christmas on Spotify. Love love love it. I’m getting a little excited if you can’t tell…
Also very excited about this Matcha Cranberry White Chocolate Bark
Now if you’re familiar around these parts you should know I love dark chocolate, but when it’s the holiday season we bust out the white chocolate. It’s just what you DO, you know?
Plus we’re swirling pretty green matcha powder in to make this white chocolate bark extra festive.
What you need
- quality white chocolate
- matcha powder
- dried cranberries
- sliced almonds
- cacao nibs
- crystallized ginger
Making chocolate bark is basically an unwritten rule for the holiday season.
1. it’s ridiculously easy
2. it’s fun
3. it’s chocolate (yes, even if it’s white chocolate…)
What you do
Divide and melt the white chocolate in two separate bowls, melting about four ounces of white chocolate to mix with the matcha powder.
Spread the plain white chocolate down first, then place dollops of matcha white chocolate down. Swirl with toothpick for design.
Add toppings, then allow to set!
And if you’re not a fan of matcha and worried about the flavor coming through, don’t be! It’s actually very, very subtle. With all of the white chocolate and additional toppings, you won’t be able to tell it’s there. In this case, the matcha is more for natural coloring 😉
- Line a small baking sheet with parchment paper or silicone mat, set aside.
- Place eight ounces of chocolate (2 baking bars, chopped) in medium glass bowl. Place the remaining chocolate (4 ounces) in a small glass bowl–this will be for matcha. Microwave bowls for 30 seconds on high. Stir chocolate with spoon, then return to microwave for another 20-30 seconds, stir again until completely smooth. Repeat in 15 second increments until chocolate is just melted. Alternatively this can be done in a double boiler, or glass bowl over boiling pot of water.
- In the small bowl of white chocolate, stir in one teaspoon of matcha until evenly dispersed and matcha chocolate is smooth.
- Pour the medium bowl of white chocolate on lined baking sheet. Using a spatula or large spoon spread into a rectangle–about 8×10. Transfer small spoonfuls of the matcha chocolate onto the white chocolate rectangle (see pictures in post) then using a toothpick, swirl the white chocolate and matcha chocolate together. Note: if you swirled together too much green, you can warm up more white chocolate and transfer spoonfuls back onto rectangle and swirl with toothpick again.
- Sprinkle on dried cranberries, and the optional toppings if using. Gently press the toppings into the chocolate so they set in. Place chocolate on baking sheet in refrigerator for 20-30 minutes until chocolate has set. Cut or break chocolate bark into about 16 pieces. Transfer to serving dish, gift wrap, or enjoy yourself!
*I used 3 baking bars of quality white chocolate. If using chocolate chips, you’ll need one bag, using about 3/4 cup of chips for the matcha chocolate and the rest for the bark.
-White Chocolate Bark can be stored in airtight container at room temperature, about 2-3 weeks.
what’s your favorite bark?
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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