Bright, colorful matcha chocolate bark made with just four ingredients — green tea, white chocolate, salt, and freeze dried strawberries.
I’m not a fan of white chocolate (*ahem* it’s not really chocolate) but it’s wonderful when it’s mixed with matcha. The lack of color and sweetness makes a great base for the matcha to shine.
The fun part of making matcha chocolate bark is figuring out what to top it with. Want ideas? Rice Krispies cereal, almonds, crushed peppermint, black sesame seeds, marshmallows, and freeze-dried raspberries all work great.
I wanted to keep this simple so I went with sea salt flakes and freeze-dried strawberries. It’s a nice combination of sweet and salty with a little tartness from the strawberries.
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Here’s What I Used to Make This Recipe:
The key to that bright green color.
- White chocolate
These melting wafers are the best to work with. (Not the same white chocolate you see in the photo.)
- Freeze-dried strawberries
This is the BEST SALT EVER. I use it on EVERYTHING since it elevates the flavor more than any other salt I’ve used.
- Parchment paper
- Cookie sheet
- Double boiler
I used a saucepan and a glass mixing bowl but this double boiler bowl is ingenious.
- Measuring spoons
- Silicone scraper spoon.
I’ve found white chocolate melting wafers the easiest to use but you can use any good quality white chocolate. The softer the white chocolate is at room temperature, the quicker the matcha chocolate will melt in your hands, which makes it messier to eat.
You can double boil the chocolate but microwaving it for 30 seconds is SO much quicker. I don’t have a microwave (I know) so I double boiled it.
The trick is to take it off the heat when the chocolate is halfway melted and stir until it completely melts. This goes for both the double boiler method and the microwave.
Matcha in Recipes
When using matcha in recipes, I like to get high quality culinary/cooking grade or a lower end ceremonial grade matcha — look to spend around $20 – $30. As a general rule, the more vibrant the green, the better the quality.
I only like to use higher end ceremonial grade matcha ($45 – $64 tins) for when it’s served traditionally and whisked in hot water. When the quality is high, you can really taste the subtle sweetness and complexity which would get totally lost once it’s mixed in with milk or in this case, white chocolate.
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Strawberry Matcha Chocolate Bark Recipe Tips
- Make sure you don’t completely melt down the chocolate over heat. You want to temper the chocolate so it gets a nice smooth finish and has a nice snap to it when you break it.
- The swirling is fun but I’ve made the mistake in swirling it TOO much and you couldn’t see any of the swirl. Don’t be me — use restraint.
- I’ve read instructions to use knives or toothpicks to create the decorative swirl but the very best tool for the job is a chopstick.
Watch the Strawberry Matcha Chocolate Bark Video
STRAWBERRY MATCHA CHOCOLATE BARK
Makes 20 bite-sized pieces
Lay out parchment paper on a tray or cookie sheet. Melt white chocolate using a double boiler (until halfway melted) or in the microwave (30 seconds). Stir chocolate until it completely melts.
In a small bowl, spoon out four tablespoons of melted white chocolate and set aside. This will be used to create the decorative swirls.
Back to the big bowl of white chocolate, sift in matcha and mix well. Evenly spread the matcha chocolate onto parchment paper. Drizzle the white chocolate from the small bowl on top of the matcha chocolate and swirl using a chopstick or toothpick.
Sprinkle on freeze-dried strawberries and salt flakes. Refrigerate for 15 minutes to let the chocolate firm. Cut into irregular, bite-sized pieces.
Store in an airtight container in the refrigerator.
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