Matcha White Chocolate Bark with Coconut and Raspberries
- 1 lb. high quality white chocolate, finely chopped
- 3 tablespoons culinary grade matcha powder
- ½ cup freeze-dried raspberries, lightly crushed
- ⅓ cup unsweetened, shaved coconut
*Notes: I used Green & Black’s organic white chocolate for this bark but any high-quality white chocolate will work.
– Trader Joe’s and Whole Foods both carry excellent freeze-dried raspberries.
– Unsweetened coconut is important since white chocolate is generally quite sweet. Using sweetened coconut would, in my opinion, push this bark into cloying territory.
– The chocolate is gently heated to between 100 – 110° F in order to keep the temper of the chocolate. Reserving 1/4 of the chocolate to stir in will cool it down more quickly and also help keep it in temper. Once your chocolate it is out of temper it gets a whitish sort of «bloom» more quickly and will lose some of it’s snap. Of course, it isn’t strictly necessary to try to keep your chocolate in temper. For a slightly less fussy version, you can simply heat it all until melted and then proceed with the recipe. This option works better if you or the recipients of your bark are going to be eating it within a 2-4 days.