The holidays would not be complete without chocolate bark, am I right? Here’s my take on this classic dessert with an Asian twist: Matcha Holiday Bark featuring the key ingredient, Japanese matcha (green tea) powder!
This holiday dessert was inspired by a recipe from Food and Wine, but I added a surprise kick 🌶 to the chocolate bark with a “smidge” of cayenne pepper! For an extra crunch add chopped, roasted almonds to the matcha mixture. Make this in advance, store it in the fridge or freezer, and pull it out for your holiday guests! Or, bring it to your next holiday party. They will thank you!
I used four cups of white chocolate chips and four cups of dark bittersweet chocolate chips, melted in a glass bowl in the microwave in small cooking increments.
How to make Matcha Holiday Bark:
- Spray a 9×13-inch cookie sheet with cooking spray. Line the cookie sheet with parchment paper, with overlap. This way it will be easier to remove from the tray.
- In a medium glass mixing bowl, microwave 1 ½ cups of the bittersweet chocolate chips in 30-second increments until melted. Remove bowl from microwave and add in remaining ½ cup chocolate chips. Stir until completely melted. Spread the melted chocolate into the sheet pan in an even layer. Set aside.
- In a small mixing bowl, whisk together the canola oil, matcha powder, and cayenne powder. Set aside.
- In a large glass mixing bowl, microwave 3½ cups of the white chocolate chips in 30-second increments until melted. Remove bowl from microwave and add in the remaining ½ cup of white chocolate chips. Stir until completely melted. Pour the matcha powder mixture into ½ cup of the melted white chocolate chips and mix well.
- Using a large rubber spatula, spread large spoonfuls of the matcha chocolate and white chocolate over dark chocolate layer in the pan. Use the tip of a skewer to decoratively make swirls in the chocolate. Sprinkle black sesame seeds on top. Break off into uneven bite-sized pieces when ready to serve.
- Let sit at room temperature about 2 hours, until firm. The bark can be stored in the refrigerator in a container for 2 weeks. Enjoy!
TIPS AND TRICKS:
- Overlapping the parchment paper over the baking sheet allows you to pull out the bark easily once it’s set.
- Sprinkle the black sesame seeds over the bark BEFORE it sets!
- For an extra crunch add chopped, roasted almonds to the matcha mixture.
- If you don’t want to melt the chocolates in the microwave, you can always use a double boiler.
- Make this in advance, store it in the fridge or freezer, and pull it out for your holiday guests!
If you like this recipe, you’re going to love my Matcha Green Tea Cupcakes! Boost your antioxidant levels with these drool-worthy cupcakes! They are as beautiful as they are delicious!
SUGGESTED WINE PAIRING:
2018 Ticklebumps Brut, Washington State. Lively and aromatic with notes of lemon curd, caramelized pineapple and yellow apple with zesty bubbles and a lasting finish.
Update Notes: This post was originally published on December 17, 2018, but was republished with slight text changes and additions, like step by step instructions and tips in December 2019.