The pairing of matcha and white chocolate is one of the most celebrated flavor combinations in modern confectionery. The grassy, slightly bitter, deeply vegetal flavor of high quality ceremonial grade matcha cuts through the sweetness of white chocolate and creates a balance that is sophisticated, complex, and beautiful. The bar itself is a stunning pale green color that deepens with the amount of matcha used, and the flavor is simultaneously sweet, creamy, earthy, and floral. This is a bar that appeals to both the chocolate lover and the tea enthusiast and makes one of the most visually striking homemade gifts imaginable.

Ingredients

• 10 oz high quality white chocolate, finely chopped, divided
• 2 tablespoons ceremonial grade matcha powder, sifted
• 1 tablespoon full fat milk powder
• 1 tablespoon cocoa butter, melted
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 1 teaspoon matcha powder mixed with 1 teaspoon powdered sugar for dusting (optional)

Directions

1. Sift matcha powder thoroughly to remove all lumps. Set aside.
2. Set aside 3 oz of chopped white chocolate and melt the remaining 7 oz over a double boiler over very low heat to 104 to 106 degrees F. White chocolate scorches easily.
3. Remove from heat and add reserved 3 oz chopped white chocolate.
4. Stir slowly until all chocolate is melted and temperature drops to 79 to 80 degrees F.
5. Return briefly to double boiler until temperature reaches 84 to 86 degrees F.
6. Stir in melted cocoa butter, milk powder, vanilla, and salt until fully combined.
7. Add sifted matcha powder and stir vigorously until completely and evenly distributed with no streaks remaining.
8. Test temper on parchment. The chocolate should set with a pale green glossy finish.
9. Pour into clean dry molds and tap firmly to release air bubbles.
10. Dust lightly with matcha powdered sugar mixture if desired before setting.
11. Let set at cool room temperature for 2 hours.
12. Unmold carefully and wrap in foil away from light.

Tips and variations

• Use ceremonial grade matcha for the best color and flavor. Culinary grade matcha works but produces a duller green color and a more bitter flavor.
• Sifting the matcha is non-negotiable. Unsifted matcha will leave green lumps throughout the bar.
• Add a tablespoon of finely crushed toasted sesame seeds to the chocolate before pouring for a Japanese inspired variation.
• Swirl a small amount of plain white chocolate through the matcha chocolate in the mold for a two tone marbled effect.
• Stir in a teaspoon of yuzu zest for a bright citrus note that pairs beautifully with the matcha.
• Store wrapped in foil away from light at cool room temperature for up to 6 weeks.

Nutritional information (per 1 oz serving, makes approximately 10 oz bar)

• Calories: 175
• Protein: 2g
• Fat: 12g
• Carbohydrates: 15g
• Fiber: 1g
• Sodium: 28mg

©2026 Suzy Mottet bloomhearty.com writing, creation, and design