Pistachio Matcha White Chocolate (Print Version)

Creamy white chocolate combined with vivid matcha and crunchy pistachios for a sweet, nutty delight.

# 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 Steps:

01 - Line a baking tray with parchment paper or a silicone mat.
02 - Set two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl over barely simmering water. Stir gently until melted and smooth. Remove from heat, add the remaining third (3.5 oz), and stir until fully melted and glossy, ensuring the temperature does not exceed 88°F.
03 - Pour tempered white chocolate onto the prepared tray and spread into a roughly 0.4 inch thick rectangle using a spatula.
04 - Immediately sift the matcha powder over the white chocolate in small patches. Use a skewer or toothpick to create decorative swirls.
05 - Evenly sprinkle the chopped pistachios on top. Optionally, sprinkle flaky sea salt lightly over the surface.
06 - Gently press pistachios into the chocolate surface to ensure adherence.
07 - Let the chocolate set at cool room temperature or refrigerate for 20–30 minutes until firm.
08 - Once firm, break or cut into 16 pieces. Store in an airtight container in a cool, dry place.

# Helpful Tips:

01 -
  • It looks like you spent hours in a professional kitchen when it honestly takes less time than brewing coffee.
  • The contrast of creamy chocolate, earthy matcha, and nutty crunch hits every texture craving at once.
  • It's elegant enough to gift but casual enough to hide in your pantry and sneak pieces throughout the week.
02 -
  • Tempering white chocolate is more forgiving than dark chocolate, but it still needs respect—if your chocolate seized or got grainy, you added something cold to it or the temperature spiked, and honestly, starting over is faster than fixing it.
  • Matcha tastes bitter if your water temperature was too hot when you dissolved it, which taught me that sifting the dry powder straight onto the chocolate actually delivers a cleaner flavor than mixing it with liquid first.
03 -
  • Make your matcha swirls loose and organic—the imperfect ones always photograph better and taste like you weren't trying too hard.
  • Toast your pistachios for two minutes in a dry pan before chopping if you want to deepen the nutty flavor and add a tiny bit of warmth to the whole experience.
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