Black Sesame Matcha Bark (Print Version)

Marbled white chocolate infused with matcha and topped with toasted sesame seeds for a unique Japanese-inspired sweet treat.

# What You Need:

→ Chocolate Base

01 - 8.8 oz high-quality white chocolate, chopped

→ Flavorings & Toppings

02 - 2 tsp matcha powder (culinary grade, sifted)
03 - 2 tbsp black sesame seeds, toasted
04 - 1 tbsp white sesame seeds, toasted
05 - Pinch of flaky sea salt

# Directions:

01 - Line a baking sheet with parchment paper or silicone mat.
02 - Melt white chocolate in a heatproof bowl set over a pot of gently simmering water, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until fully melted.
03 - Remove chocolate from heat. Reserve 2 tablespoons of melted chocolate in a small bowl for later drizzling.
04 - Sift matcha powder into the remaining melted chocolate and mix thoroughly until evenly colored.
05 - Pour matcha chocolate onto prepared baking sheet and spread into an even layer approximately 1/4-inch thick using an offset spatula.
06 - Drizzle reserved plain white chocolate over surface and use a toothpick or skewer to create a marbled pattern.
07 - Immediately sprinkle toasted black sesame seeds, white sesame seeds, and flaky sea salt evenly over the top.
08 - Refrigerate for 30 minutes or until completely set.
09 - Break into pieces and store in an airtight container at cool room temperature for up to 1 week.

# Expert Tips:

01 -
  • It looks like something from a fancy chocolate shop but takes twenty minutes and almost zero technique
  • The earthy matcha cuts through white chocolates sweetness in a way that keeps you reaching for just one more piece
02 -
  • White chocolate seizes if it catches even a drop of water or gets too hot so keep the heat gentle and stir constantly
  • The marble effect only works if you add the plain chocolate while the matcha layer is still fluid
03 -
  • Invest in a good sifter because matcha clumps are the enemy of a smooth final texture
  • Let your toasted sesame seeds cool slightly before sprinkling so they do not melt into the chocolate

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