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    Home / Recipes / Course / Dessert

    6 Dec 20, 2018 Dessert  |   Jump to Recipe

    Double Chocolate Matcha Bark with Toasted Pistachios

    You guys, I can’t even believe Christmas is just a few days away!!  As I’m wrapping up all of my Holiday baking, I wanted to share one final confection:  Double Chocolate Matcha Bark with Toasted Pistachios.

    This post may contain affiliate links.

    Double Chocolate Matcha Bark with Toasted Pistachios

    Earlier this week, I shared these Toasted Sesame and Kimchi Deviled Eggs, so I’m sure you’re noticing a little pattern here.  Back in early November, Jorge and I took an incredible journey throughout Japan and South Korea, and my cooking over the past few months has really been influenced by the flavors we enjoyed during our trip.  In this recipe, I’m featuring matcha, a grassy Japanese green tea.

    The process here is fairly simple as I do all of the chocolate melting in the microwave!  The base of this bark is a layer of bittersweet chocolate.  On top, a colorful swirl of white chocolate and more white chocolate that’s flavored with matcha.  The bark is finished with chopped toasted pistachios and a sprinkling of flaky sea salt.  Each bite is rich and chocolatey with a sweet grassiness from the matcha and pistachios.  Such a treat!  Continue reading for the recipe.

    Double Chocolate Matcha Bark with Toasted Pistachios Ingredients

    Matcha green tea is readily available here in the US.  I actually got a big bag from Costco!  I wouldn’t recommend using other green teas here, because matcha has a strong, distinct flavor.

    Toasted pistachios and flaky sea salt are the suggested toppings here, but you could certainly enjoy the bark without them.  You can also play around with the toppings a bit.  Try chopped macadamia nuts or almonds (toasted), sesame seeds and/or a dusting of cocoa powder or matcha.  Matcha and mint go well together, so you could even try something like this.

    Spreading Dark Chocolate

    One important thing to consider about making chocolate bark at home, is that you should really use chopped, chocolate bars (not chocolate chips).

    But Brandon, you’ve got chocolate chips in your photo above.  What’s up with that? 

    The chocolate chips shown above are from a local wholesaler called Specialty Produce, and they’re pure chocolate (the same as a chocolate bar).  The chocolate chips you can get in the grocery store (Hershey’s, Ghirardelli) have stabilizers in them that can mess with the melting process.  So it’s best just to go with bars!

    Matcha White Chocolate Animation

    If you’re still looking for some fun recipes to fill out our Holiday cookie tin, try these:

    • Toasted Hazelnut Chocolate Chip Cookies
    • Triple Ginger Cookies
    • Earl Grey Shortbread Cookies with Lemon Glaze
    • Salted Pretzel Peppermint Bark
    • Bourbon Pecan Oatmeal Cookies
    • Rosemary Toasted Hazelnut Shortbread Cookies
    • Mocha Brownie Cookies
    Double Chocolate Matcha Bark

    Double Chocolate Matcha Bark with Toasted Pistachios

    by Brandon Matzek
    5 from 4 votes
    Print Recipe

    Ingredients
      

    • 12 ounces bittersweet chocolate, chopped*
    • 12 ounces white chocolate, chopped
    • 1 tablespoon matcha powder
    • 1/3 cup toasted pistachios, chopped
    • 1/2 teaspoon flaky sea salt

    Instructions
     

    • Line a baking sheet with parchment paper. Using a pencil, draw a 9″ by 10″ rectangle lengthwise in the middle of the parchment. Flip the paper over so you can see the rectangle, but the pencil won’t rub off.
    • Place 3/4’s of the bittersweet chocolate in a medium glass bowl. Microwave on high for 30 seconds, then stir the chocolate. Microwave on high again for 30 seconds, then stir the chocolate. Continue microwaving at 30 second intervals and stirring until the chocolate is just melted. Stir in the remaining bittersweet chocolate until smooth. Microwave for an additional 15 seconds on high if the chocolate isn’t fully melting.
    • Pour the chocolate on to the prepared baking sheet, and gently smooth it out to fit the rectangle (doesn’t have to be perfect). Transfer to the refrigerator and let chill for 15 minutes.
    • Melt white chocolate using the same method above (30 seconds of cooking, then stir). Pour 1/4 cup melted white chocolate into a measuring cup with a pour spout and set aside. Stir matcha into remaining chocolate until smooth. Pour green matcha chocolate over the dark chocolate layer, and gently smooth to evenly cover. Zigzag reserved white chocolate over the surface of the bark, then, using a skewer to toothpick, swirl the white chocolate into the green matcha chocolate. Sprinkle the surface of the chocolate evenly with toasted pistachios and sea salt, gently pressing down on the pistachios.
    • Let the bark sit at room temperature for at least 2 hours, so the chocolate can firm up. Using a sharp knife, carefully cut the bark into pieces. Store in an airtight container at room temperature for up to 2 weeks.

    Notes

    * I would highly recommend using chocolate bars for this recipe.  Regular chocolate chips at the grocery store have stabilizers in them that can mess with the melting process.  The chocolate chips in the photos above are from a local wholesaler here in San Diego, and they are pure chocolate (just like a chocolate bar).
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    Double Chocolate Matcha Bark with Toasted Pistachios
    6
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: dark chocolate, matcha, pistachios, sea salt, white chocolate

    Reader Interactions

    Comments

    1. Healthy Kitchen 101 says

      December 25, 2018 at 11:47 pm

      5 stars
      So easy and not need to be complicated but the pan sheet turned out an abstract art ????
      – Natalie

      Reply
      • Brandon Matzek says

        January 2, 2019 at 2:52 pm

        Thanks Natalie!!

        Reply
    2. eric levine says

      November 20, 2020 at 9:00 pm

      5 stars
      Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
      Thank you, Brandon!

      Reply
      • Brandon Matzek says

        December 13, 2020 at 4:11 pm

        This is fantastic! Thanks so much for sharing Eric. I’m glad you and the granddaughter enjoyed the recipe.

        Reply
    3. Marina says

      December 5, 2020 at 8:16 am

      5 stars
      I have been traveling to Japan too, their lifestyles are so influential, right?
      I really miss the days when we were able to travel to another country easily, now I’m stucking in my own house.
      Btw, Japan’s chocolates are not cheap, but worth a try.
      My places selling a lot of Kitkat, chocolate and matcha flavor, making me too lazy to do anything with chocolate
      Anyway thanks for your recipe, I’ll try to overcome my laziness…

      Reply
      • Brandon Matzek says

        December 13, 2020 at 3:25 pm

        Yes!! I really fell in love with Japan after our visit. Give this a try. It’s an easier one!

        Reply
    4. Elliott says

      January 31, 2021 at 7:36 pm

      5 stars
      Great! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe!

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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