Black Sesame Matcha Bark (Printable Version)

Striking white chocolate bark swirled with vibrant matcha and topped with crunchy toasted black sesame seeds.

# 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

# How to Make It:

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 (double boiler method), stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until fully melted.
03 - Remove from heat and reserve 2 tablespoons of melted chocolate in a small bowl for marble effect.
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 the 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 Advice:

01 -
  • The earthy bitterness of matcha cuts through white chocolate's sweetness in the most sophisticated way
  • Black sesame seeds add this incredible nutty crunch that keeps every bite interesting
  • It looks like you spent hours on it, but comes together in under thirty minutes
02 -
  • White chocolate is finicky about moisture. Any steam or water drops can cause it to seize into a grainy mess that no amount of stirring can fix.
  • The matcha flavor will seem subtle at first but develops beautifully after the bark sets. Don't be tempted to double the powder.
  • Work quickly once you start swirling the marble effect. If the chocolate cools too much, the layers won't blend properly.
03 -
  • Invest in a good offset spatula. It makes spreading chocolate to an even thickness infinitely easier than using a regular knife or spoon.
  • Toast your sesame seeds in a dry skillet over medium heat, shaking constantly. They go from perfectly golden to burnt in seconds, so stay right there.

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