MATCHA CHOCOLATE BARS https://thesourcebulkfoods.com.au/wp-content/uploads/2017/09/TSBF-darkchocmathabark-image.jpg Desserts White chocolate bark: 1 cup of white chocolate pieces 1 tbs matcha powder Handful of your favourite toppings (I use Coconut flakes, dried strawberries, dried kiwi, almonds, pistachios, bee pollen*) * Bee pollen is an allergen   Dark chocolate bark: 1 cup of dark chocolate pieces Pinch of sea salt Handful of your favourite toppings (I use coconut flakes, dried strawberries, dried kiwi, almond, pistachios, bee pollen) Line two 8×8″ square cake tins (baking tray would also work) with baking paper. Simmer a few inches of water in a small saucepan. Once boiling, use a heatproof bowl in the mouth of the pot to boil the white chocolate. Whisk the white chocolate vigorously and frequently to ensure that it remains silky. Once melted, whisk in matcha powder until well combined. Immediately pour the melted white chocolate matcha mix into one of the lined baking tins. Top with selected ingredients and place in the fridge to cool. Once cooled, remove from lined tin and cut into shards. Store in an air tight contained in the fridge. Repeat this process to create the dark chocolate bark.   Recipe by Katrina Nguyen-Thai @katnt PT30 minsM
  • COLLECT OR DELIVER
  • 0

MATCHA CHOCOLATE BARS

DOWNLOAD RECIPE

MATCHA CHOCOLATE BARS

INGREDIENTS

White chocolate bark:

1 cup of white chocolate pieces

1 tbs matcha powder

Handful of your favourite toppings (I use

Coconut flakes, dried strawberries, dried

kiwi, almonds, pistachios, bee pollen*)

* Bee pollen is an allergen

 

Dark chocolate bark:

1 cup of dark chocolate pieces

Pinch of sea salt

Handful of your favourite toppings

(I use coconut flakes, dried

strawberries, dried kiwi, almond,

pistachios, bee pollen)

TIME

30 mins

SERVES

12

DIFFICULTY
METHOD

Line two 8×8″ square cake tins (baking tray would also work) with baking paper.

1

Simmer a few inches of water in a small saucepan. Once boiling, use a heatproof bowl in the mouth of the pot to boil the white chocolate.

2

Whisk the white chocolate vigorously and frequently to ensure that it remains silky.

3

Once melted, whisk in matcha powder until well combined.

4

Immediately pour the melted white chocolate matcha mix into one of the lined baking tins.

5

Top with selected ingredients and place in the fridge to cool. Once cooled, remove from lined tin and cut into shards.

6

Store in an air tight contained in the fridge.

Repeat this process to create the dark chocolate bark.

 

Recipe by Katrina Nguyen-Thai @katnt

7

Dessert

WHERE TO

FROM HERE?

Sign up to our newsletter

For specials & promos!