5 Ingredients or Fewer

Matcha White Chocolate Bark with Coconut and Raspberries

December 15, 2015
2 Ratings
Photo by Olaiya Land | Milly's Kitchen
  • Makes 16 pieces
Author Notes

Matcha White Chocolate Bark with Coconut and Raspberries. This quick and easy bark comes together in about 15 minutes. Perfect for last-minute gift-giving! —Olaiya Land | Milly's Kitchen

What You'll Need
  • 1 pound high quality white chocolate, finely chopped
  • 3 tablespoons culinary grade matcha powder
  • 1/2 cup freeze-dried raspberries, lightly crushed
  • 1/3 cup unsweetened, shaved coconut
  1. Notes: - I used Green & Black's organic white chocolate for this bark but any high-quality white chocolate will work. - Trader Joe's and Whole Foods both carry excellent freeze-dried raspberries. - Unsweetened coconut is important since white chocolate is generally quite sweet. Using sweetened coconut would, in my opinion, push this bark into cloying territory. - The chocolate is gently heated to between 100 – 110° F in order to keep the temper of the chocolate. Reserving 1/4 of the chocolate to stir in will cool it down more quickly and also help keep it in temper. Once your chocolate it is out of temper it gets a whitish sort of "bloom" more quickly and will lose some of it's snap. Of course, it isn't strictly necessary to try to keep your chocolate in temper. For a slightly less fussy version, you can simply heat it all until melted and then proceed with the recipe. This option works better if you or the recipients of your bark are going to be eating it within a 2-4 days.
  2. Heat a small saucepan with one inch of water over high heat until the water barely comes to a simmer. Reduce heat to maintain this bare simmer. Place a large metal bowl over the saucepan of water and add ¾ of the chopped chocolate. Take care not to let any water or steam touch the chocolate or it can seize.
  3. Cook, stirring often until the chocolate has melted and reads between 100 – 110° F on an instant-read thermometer. Remove the bowl from the heat and add the reserved chocolate. Stir until all the chocolate has melted. Sift the matcha over the bowl to make sure there are no lumps and stir until the streaks disappear and the chocolate is uniform in color.
  4. Stir half the raspberries and half the coconut into the melted chocolate then pour onto a parchment-lined sheet pan. Spread the melted chocolate to a roughly 10x10-inch square then sprinkle the rest of the raspberries and coconut over the top. Gently press the toppings into the chocolate to make sure they stick.
  5. Set the bark aside to cool for 2 hours at room temperature or 20 minutes in the fridge before slicing into 16 pieces. Serve at room temperature.

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