Introduction

Matcha White Chocolate Bark is a delightful treat that combines the creamy sweetness of white chocolate with the earthy notes of matcha and the crunchy texture of toasted quinoa. This simple no-bake recipe is perfect for gifting or enjoying as a special snack.

Pieces of bark-like treat are scattered on a white marbled surface. Each piece shows two layers: a creamy white base and a green swirl layer on top that creates a marbled pattern with smooth, flowing lines. Small round seeds are sprinkled mainly around the edges of the pieces, adding texture and contrast. The shapes are irregular, ranging from small shards to larger rectangular pieces, with a glossy finish that catches the light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons toasted quinoa or tiny puffed quinoa
14 oz baking white chocolate, finely chopped
1 teaspoon matcha powder, sifted

Instructions

Step 1: Toast the quinoa. Heat a wide pan over medium-high heat until hot. Add the quinoa and continuously shake the pan to prevent burning. You should hear popping sounds. Toast for 1-2 minutes, then turn off the heat and transfer the quinoa to a bowl.
Step 2: Melt the white chocolate. Place 3/4 of the chopped white chocolate in a small bowl and microwave in 1-minute increments, stirring between each, until about 1/4 of the chocolate remains unmelted. Stir to fully melt the rest of the chocolate. Note: The chocolate may melt at room temperature since it’s not fully tempered.
Step 3: Prepare the white chocolate bark. Line a baking tray with parchment paper. Spread the melted white chocolate evenly on the tray to your preferred thickness. Sprinkle about 2 tablespoons of the toasted quinoa over the surface. Set aside.
Step 4: Make the matcha white chocolate. Melt the remaining 1/4 of white chocolate in a small bowl. Once melted, sift in the matcha powder and mix well. Dollop this matcha mixture onto the white chocolate bark and use a toothpick or knife to swirl and create a marbled design. Optionally, sprinkle extra quinoa on top for added crunch.
Step 5: Chill the bark. Refrigerate for about 1 hour or freeze for 30 minutes until fully hardened. Remove from the tray and break into uneven pieces. Keep refrigerated if the chocolate was not tempered to prevent melting.

Tips & Variations

Use finely chopped baking white chocolate for easier melting and a smoother texture.
Try adding a pinch of sea salt on top to enhance the flavor contrast with the sweet white chocolate.
If you prefer a stronger matcha flavor, increase the powder slightly but be careful not to add too much to avoid bitterness.
Tempering the white chocolate will help the bark stay firm at room temperature.
Substitute toasted quinoa with puffed rice or crushed nuts for a different kind of crunch.

Storage

Store the matcha white chocolate bark in an airtight container in the refrigerator for up to two weeks. If you want to keep it longer, you can freeze it for up to a month. When ready to eat, allow it to come to room temperature briefly to soften slightly before serving.

How to Serve

A close-up shows a woman's hand holding a thin, flat piece of white and green bark chocolate sprinkled with small seeds, likely sesame. The chocolate has two layers: a bottom white base and a top layer with a green leafy or matcha swirl pattern. More scattered pieces of the same chocolate are blurred in the white marbled background below. The texture appears smooth with slight graininess from the seeds. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular quinoa instead of toasted quinoa?

Toasted quinoa adds a nutty flavor and crunch that complements the bark well. Regular quinoa is not recommended as it is hard and won’t soften without cooking.

Why is my white chocolate bark melting at room temperature?

White chocolate that hasn’t been tempered properly tends to melt easily. To prevent this, keep your bark refrigerated or freeze it until serving. Tempering the chocolate before melting helps it stay firm at room temperature.