Pistachio Matcha White Chocolate

# What You Need:

→ 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 - Place two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir gently until melted and smooth. Remove from heat, add remaining third (3.5 oz), and stir until fully melted and glossy, ensuring temperature does not exceed 88°F for proper tempering.

03 - Pour tempered white chocolate onto the prepared tray and spread into a rough rectangle about 0.4 inch thick 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 - Sprinkle chopped pistachios evenly over the surface. Optionally, add a light sprinkle of flaky sea salt.

06 - Gently press pistachios into the chocolate surface to ensure they stick.

07 - Allow to set at cool room temperature or refrigerate for 20–30 minutes until firm.

08 - Once set, break or cut into approximately 16 pieces. Store airtight in a cool, dry place.

# Expert Advice:

01 -

It looks so elegant you'll think you bought it from a fancy chocolatier, but you made it yourself in under an hour.
The matcha cuts through the sweetness with an earthy grace that actually makes you want to keep eating it.
No tempering experience needed—the technique is forgiving and feels less intimidating once you try it.

02 -

Don't melt white chocolate above 31°C or it will lose its glossy temper and look dull instead of shiny—use a thermometer if you have one, or just trust your instincts once you've done it once.
Matcha oxidizes quickly once it hits warm chocolate, so sift it directly over the surface rather than mixing it in advance, or it'll turn muddy instead of staying vibrant.

03 -