Pistachio Matcha White Chocolate (Printable Version)

Creamy tempered white chocolate swirled with matcha and topped with crunchy pistachios for a delicious treat.

# Ingredient List:

→ Chocolate

01 - 10.5 oz high-quality white chocolate, chopped

→ Swirl & Topping

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

→ Optional

04 - Flaky sea salt, for sprinkling

# How to Make:

01 - Line a baking tray with parchment paper or a silicone mat to prevent sticking.
02 - Melt two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl over barely simmering water, stirring gently until smooth. Remove from heat, add remaining third (3.5 oz), and stir until completely melted and glossy, maintaining temperature below 88°F for proper tempering.
03 - Pour tempered white chocolate onto prepared tray and spread with a spatula into a roughly 0.4 inch thick rectangle.
04 - Immediately sift matcha powder in scattered patches over the chocolate. Use a skewer or toothpick to swirl the matcha into decorative patterns.
05 - Evenly sprinkle chopped pistachios over the surface. Optionally, add a light sprinkle of flaky sea salt.
06 - Gently press the pistachios into the chocolate to ensure adherence.
07 - Allow chocolate to set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Once set, break or cut into approximately 16 pieces. Store in an airtight container in a cool, dry place.

# Expert Suggestions:

01 -
  • It looks impressive enough to give as a gift but requires no special skills or fancy equipment.
  • The balance of sweet white chocolate, earthy matcha, and buttery pistachios creates a flavor combination that keeps you reaching for another piece.
  • Ready in under an hour, including cooling time, so you can satisfy cravings without a long commitment.
02 -
  • Matcha can turn bitter and gray if your chocolate gets too hot during melting, so be patient with the gentle heat and keep checking the temperature.
  • Don't skip the sifting of matcha powder—clumps will ruin the visual appeal and you'll get uneven pockets of intense matcha flavor that can overwhelm the chocolate.
03 -
  • If your matcha starts to oxidize and look brownish, it's too old—always check the color of your matcha powder before using it, because fresh matcha is bright green and makes all the difference.
  • Keeping the chocolate between 27-31°C during tempering prevents bloom and gives you that glossy, professional finish that snaps instead of crumbles.
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