This decadent red and green white chocolate matcha bark makes a pretty perfect holiday gift! Not only is matcha a healthy addition to your holiday dining as a matcha latte, but it is also extremely versatile. Matcha can be used in a wide variety of recipes, and our sweetened Amai Matcha is a perfect accouterment for holiday baking. This white chocolate matcha bark is a decadent treat that looks festive as a gift for friends or family. One special additional ingredient in this sweet treat is cardamom. One of the oldest spices in history, cardamom offers not only scientifically proven physical health benefits but also potent energetic ones - and a sweet and minty taste to boot! The last featured ingredient to take the stage is the addition of dried raspberries which gives the sweetened bark a zesty twist. Be sure to make plenty! You'll want enough to give away to friends, and plenty to keep at home for your family.
12 oz good white chocolate, chopped or in chips
1½ tsp ground cardamom seed
¾ cup freeze-dried raspberries
1. Start by lining an 8-inch by 8-inch pan with wax or parchment paper. Let plenty of paper hang over the edges so you can easily lift the bark once it is set.
2. Place two-thirds of the white chocolate in a double boiler or a stainless steel bowl placed over a pot of steaming water (medium high heat), stirring constantly until melted (5-10 minutes or 111° if you have a candy thermometer and want to temper your chocolate so it doesn't bloom). Don't let the bottom of the bowl touch the water (it might scald the chocolate) or water get into the bowl (it might curdle).
3. Add the rest of the white chocolate and continue stirring until it is 88° or a little cooler than body temperature.*
4. Sift the matcha and cardamom into the chocolate and stir until smooth.
5. Pour the chocolate into your lined pan, evenly sprinkle dried raspberries over the top and gently press them into the bark.
6. Once it has cooled, you can cut or break the bark into pieces and keep it at room temperature for 2-4 days if you didn't temper your chocolate or a week or more if you did.
NOTE: *If you are tempering your chocolate, do a smear test to see if the chocolate is in temper: smear a little of the melted chocolate on wax paper or a marble countertop. If it is nice and shiny, it is in temper. If it is cloudy, it is not. If it's not, go back to 111° and take it from there.