Matcha Peppermint White Chocolate (Printable)

Creamy white chocolate swirled with earthy matcha and refreshing peppermint, topped with crushed candy for a festive holiday treat.

# Ingredient List:

→ Chocolate Base

01 - 10.5 oz high-quality white chocolate, chopped

→ Flavorings

02 - 2 tsp culinary-grade matcha powder
03 - 0.5 tsp peppermint extract

→ Toppings

04 - 1.5 oz crushed peppermint candies or candy canes

# Steps:

01 - Line an 8x8 inch baking sheet with parchment paper, ensuring complete coverage to prevent sticking.
02 - Set a heatproof bowl over a saucepan of gently simmering water, creating a double boiler. Add the white chocolate and stir continuously until completely smooth and melted, taking care not to overheat.
03 - Pour approximately half of the melted white chocolate into a separate clean bowl, leaving equal portions in both bowls for flavoring.
04 - Sprinkle the matcha powder into one bowl of melted chocolate. Stir vigorously until the powder is fully dissolved and the mixture displays a uniform vibrant green color throughout.
05 - Add the peppermint extract to the remaining bowl of white chocolate. Whisk thoroughly to ensure the flavor is evenly distributed.
06 - Pour the peppermint-infused white chocolate onto the prepared baking sheet. Using an offset spatula, spread the chocolate to create an even layer approximately 1/4 inch thick.
07 - Drizzle the matcha chocolate over the peppermint layer in parallel lines or scattered dollops. Immediately drag a toothpick or skewer through both chocolates in a swirling motion to create a marbled pattern. Work quickly before the chocolate begins to set.
08 - Sprinkle the crushed peppermint candies evenly over the surface of the swirled chocolate while still melted, pressing lightly to ensure adhesion.
09 - Transfer the baking sheet to the refrigerator and chill for at least 30 minutes, or until the bark is completely firm and breaks cleanly when touched.
10 - Remove from the refrigerator and break or cut into 16 irregular pieces. Store in an airtight container at cool room temperature for up to one week, or refrigerate for extended freshness.

# Expert Advice:

01 -
  • The marble pattern makes you look like a chocolate artist without any actual skill required
  • Its that rare holiday treat that feels both comforting and excitingly different
02 -
  • White chocolate seizes if it gets even a drop of water, so keep your equipment bone dry
  • The marble effect works best when both chocolates are equally warm and pourable
03 -
  • Work quickly once you start pouring, as the chocolate sets faster than you expect
  • Warm your knife under hot water for cleaner cuts when you want perfectly uniform pieces

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