Pistachio Matcha White Chocolate (Printable)

Creamy white chocolate swirled with matcha and topped with crunchy pistachios offers a delightful texture and flavor blend.

# Components:

→ 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

# Method:

01 - Line a baking tray with parchment paper or a silicone mat.
02 - Place two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir gently until melted and smooth. Remove from heat, add the remaining chocolate (3.5 oz), and stir until fully melted and glossy, keeping the temperature below 88°F to temper properly.
03 - Pour the tempered white chocolate onto the prepared tray and spread into a rough rectangle about 0.4 inch thick using a spatula.
04 - Immediately sift matcha powder over the white chocolate in small patches. Use a skewer or toothpick to create decorative swirls by swirling the matcha into the chocolate.
05 - Evenly sprinkle the chopped pistachios over the surface. If desired, add a light sprinkle of flaky sea salt.
06 - Gently press the pistachios into the chocolate surface so they adhere securely.
07 - Allow the chocolate to set at 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 Advice:

01 -
  • It looks like you spent hours in a professional kitchen, but you've actually got thirty minutes from start to finish.
  • The contrast of sweet, earthy, and crunchy creates a moment of genuine surprise on the palate—the kind that makes people ask for the recipe immediately.
  • You can make it with three ingredients or customize endlessly depending on what's in your pantry.
02 -
  • Tempering white chocolate is different from dark chocolate—those temperature ratios matter because white chocolate's cocoa butter is more finicky than regular cocoa solids, and overheating creates a dull, grainy finish instead of that mirror-like snap.
  • Sifting the matcha before adding it changes everything; unsifted matcha creates bitter lumps that taste unpleasant rather than a smooth, earthy swirl.
03 -
  • The moment you notice the matcha is fully melted into the chocolate, you've gone too far—keep some visible swirls and patches for visual drama and texture variation.
  • If your kitchen is warmer than 21°C (70°F), work faster and consider chilling your bowl and tray beforehand so the chocolate sets quickly and holds its glossy finish.
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