Pistachio Matcha White Chocolate (Printable)

Creamy white chocolate infused with matcha and topped with crunchy pistachios for a rich and textured treat.

# What you'll need:

→ Chocolate

01 - 10.5 oz high-quality white chocolate, chopped

→ Swirl & Topping

02 - 2 tsp matcha powder, sifted
03 - 2.1 oz shelled unsalted pistachios, roughly chopped

→ Optional

04 - Flaky sea salt, for sprinkling

# How to make it:

01 - Line a baking tray with parchment paper or a silicone mat to create a non-stick base.
02 - Place two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl over a saucepan with gently simmering water. Stir gently until melted and smooth. Remove from heat, add the remaining third (3.5 oz), and stir until fully melted and glossy, maintaining a temperature below 88°F for proper tempering.
03 - Pour the tempered chocolate onto the prepared tray and use a spatula to spread it evenly into a rough rectangle about 0.4 inches thick.
04 - Sift the matcha powder in small patches over the chocolate surface. Use a skewer or toothpick to swirl the matcha into decorative patterns.
05 - Evenly sprinkle the chopped pistachios over the surface and, if desired, lightly add flaky sea salt.
06 - Press the pistachios gently into the chocolate to ensure they stick.
07 - Allow the chocolate to set at a cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Break or cut the set chocolate into approximately 16 pieces. Store in an airtight container in a cool, dry place.

# Expert suggestions:

01 -
  • It looks restaurant-quality but requires no special skills, just a steady hand and patience.
  • The contrast between creamy chocolate, grassy matcha, and crunchy pistachios makes every bite feel intentional and luxurious.
  • You can make an entire batch in under an hour, which feels like cheating when people taste it.
02 -
  • Water is the enemy of chocolate; even a drop of moisture will cause it to seize and turn grainy, so keep your double boiler dry and your hands moisture-free.
  • Matcha powder clumps easily, and those clumps won't dissolve—sifting it twice (once before adding, once when sprinkling) makes all the difference in how the final piece looks and tastes.
03 -
  • If your chocolate begins to set before you finish swirling, place the tray over a warm (not hot) water bath for 10 seconds to soften just the surface enough to keep working.
  • For a more dramatic matcha color, use ceremonial grade matcha and sift it twice—once beforehand to break clumps, and again right before sprinkling so the powder stays vibrant and doesn't sink into the chocolate.
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