This matcha white chocolate bark is a quick, no-fuss dessert made with creamy white chocolate and matcha. It sets beautifully, breaks easily into pieces, and is great for holiday gifting or as a little festive dessert for home!
There’s something about matcha and white chocolate together. The creamy sweetness balances the gentle bitterness of matcha perfectly. Add red goji berries on top, and suddenly you have all the Christmas colors wrapped up in one very snackable treat.
Love the taste of matcha? Try my matcha pistachio madeleines, matcha donuts, or blueberry matcha latte.
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Why You’ll Love This Recipe
✨ If you’ve never made chocolate bark before, start here. This matcha white chocolate recipe is simple, forgiving, and beginner-friendly. Once you master it, try the dark chocolate bar or this delicious rocky road chocolate bark.
✨It’s festive and beautiful. Green matcha swirls, red berries, creamy white chocolate. It looks like Christmas on a tray.
✨ You can dress up white chocolate bark with almost anything. Nuts, seeds, coconut flakes, cranberries, the matcha bark recipe works with everything.
✨ Break it into shards, pack it in boxes or jars, and you have an elegant homemade gift with very little effort, like Biscoff truffles and chocolate peppermint fudge.
✨ While it screams holidays, matcha white chocolate bark is just as good any time you want a sweet, sophisticated treat.
Matcha White Chocolate Recipe Ingredients
White chocolate: Use the best-quality white chocolate you can find. Why? Because 90% of this bark recipe is chocolate, and you want it to taste good! Avoid compound chocolate. It’s mostly sugar and won’t melt or taste as good. Look for couverture chocolate with real cocoa butter. I personally love Callebaut, but any good chocolate will melt smoothly and give the bark a silky finish.
Matcha: Like the chocolate, use good-quality culinary or ceremonial matcha. It adds color and that unmistakable matcha flavor. I love using matcha in sweet recipes like matcha tart and matcha pinwheel cookies.
Goji berries: Tangy and chewy, they pair beautifully with the full-bodied, complex, and rich taste of matcha. And add that festive pop of red. You can swap them for freeze-dried strawberries or raspberries, or cranberries, and use the same combo I did for white chocolate cranberry cookies.
Orange zest is the awesome sauce part of the matcha white chocolate bark. Please do not skip it! Zest gives the best flavor that you’ll savor for hours.
Please see the recipe card below for full information about the ingredients and quantities.
How to Make Matcha White Chocolate Bark
Step 1: Place the white chocolate in a large heatproof bowl. Place that bowl atop a saucepan of hot water. Keep stirring the chocolate till it melts.
Step 2: Scoop out 3-4 tablespoons of melted white chocolate into a small bowl. Whisk in the matcha powder until completely smooth and lump-free.
Step 4: Pour the remaining melted white chocolate onto a parchment-lined tray. Spread it into an even layer.
Step 5: Drop spoonfuls of the matcha mixture across the white chocolate. Use a toothpick or knife to gently swirl for a marbled effect.
Step 6: Sprinkle fresh orange zest and scatter goji berries on top.
Step &: Refrigerate for about 2 hours, or until fully set.
Final step: Break into shards and enjoy.
Pro Tips
- Keep the heat low when melting white chocolate. It burns easily.
- Always sift the matcha powder before adding it to the chocolate to avoid lumps.
- The trick to creating the marble pattern is to add the matcha mixture with a light hand. Too much will muddy the swirl, and the stunning swirls won't show as well.
- Let the bark set completely before breaking for clean snaps.
- For a more citrusy flavor, stir orange zest into the melted white chocolate.
Recipe FAQs
It’s melted white chocolate spread into a thin layer and topped with flavors like matcha, fruit, nuts, or spices. Once set, it’s broken into pieces. No baking. No fuss. Just melt, swirl, chill, and break.
Yes. Heat it in short 20–30 second bursts, stirring in between. I prefer the double boiler because it gives better control and reduces the risk of burning.
Yes, they do! White chocolate is rich, creamy, and sweet. Matcha is earthy, slightly bitter, and grassy. When you put them together, the sweetness softens matcha’s intensity. And the matcha keeps the chocolate from tasting too sugary, like in my chocolate mint matcha cups.
Stored in an airtight container in the fridge, it keeps well for up to 2 weeks.
📖 Recipe
Matcha White Chocolate Bark
Ingredients
- 14 oz / 400 gms White chocolate
- 2 tsp Matcha powder
- Zest from 1 orange
- 2-3 tbsp Goji berries
Instructions
- Line a baking tray with silpat or parchment paper.
- Place the white chocolate in a large heatproof bowl. Place that bowl atop a saucepan of hot water. Keep stirring the chocolate till it melts. You can also melt chocolate in the microwave in 30-second increments.
- Mix 2-3 tbsps of the melted chocolate with the matcha powder, in a small bowl. Make sure its lump-free.
- Once melted, pour the chocolate over the lined tray. Spread evenly. Drop small spoonfuls of the matcha mixture on the white chocolate. Using a toothpick or knife, gently create swirls.
- Scatter the orange zest and the goji berries all over the surface.
- Transfer to the refrigerator for at least 2 hours to cool.
- Once completely set, break into rough bite-sized pieces. Enjoy!!
Notes
- Keep the heat low when melting white chocolate. It burns easily.
- Always sift the matcha powder before adding it to the chocolate to avoid lumps.
- The trick to creating the marble pattern is to add the matcha mixture with a light hand. Too much will muddy the swirl, and the stunning swirls won't show as well.
- Let the bark set completely before breaking for clean snaps.
- For a more citrusy flavor, stir orange zest into the melted white chocolate.
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