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Matcha Chocolate Bark

Matcha Chocolate Bark Main Image


2 tsp of Masuta Matcha Everyday grade
200g of white chocolate 
½ cup of dried cranberries
½ cup of crushed pistachios

Topping variations:
You can experiment with any toppings you like, our favourites are:
- Freeze dried raspberries & slivered almonds
- Dried apricots & cashews


1). Create a double boiler by adding water to a large pot and bring to a boil over medium heat. Place a heatproof glass bowl on top of the saucepan (ensuring that the water does not touch the bowl).

2). Add the white chocolate to the bowl and let it melt. Once melted, take your bowl off the heat and place your bowl on the bench. Add in the matcha powder and stir to combine 

3). Add the cranberries and pistachios (reserve a small handful of each). Stir until ingredients are covered with the chocolate mix. 

4). Line a cookie tray with baking paper. Pour the chocolate mixture on to the tray and flatten with a spatula. Sprinkle the remaining cranberries and pistachios over the top and place in the refrigerator until firm.