This Peppermint Dark Chocolate Matcha Bark is delicious you guys. I concocted the recipe for a craft show I attended in November. This was definitely my top-seller, and after I had sold out my sister snatched up the rest of the samples as payment for manning my booth while I shopped. I meant to share this recipe a while back, but unfortunately I missed the window before Christmas. Either way it’s a tasty treat anytime of the year and makes a great little gift. You can omit the candy cane sprinkles and it is still beautiful and delicious.
If you don’t know much about matcha, it’s a delicious superfood that has become trendy in the last few years. Matcha is high quality green tea that is ground into a powder. It is typically mixed with hot (but not boiling) water and the whole of the leaf is consumed. This is what makes it a superfood! All the antioxidants found in green tea are concentrated in a matcha beverage as you drink the whole leaf rather than just steeping it. For this recipe I’m using Steeped Tea Peppermint Matcha and stirring it into the melted chocolate. This matcha already comes blended with natural peppermint flavour. You could almost consider this healthy… almost.
Peppermint Dark Chocolate Matcha Bark Recipe
- 6 cups dark chocolate wafers
- 2 cups white chocolate wafers
- 1 1/2 tsp Peppermint Matcha
- Crushed candy cane sprinkles (optional)
- Start by lining a baking sheet with wax or parchment paper. This will make your bark easier to break up once it’s hardened. With this amount of chocolate I used 2 or 3 baking sheets.
- Melt your dark chocolate and white chocolate in separate bowls over steaming water. Alternatively, you can microwave your chocolate in small increments and stir in between. Be careful not to burn or overcook your chocolate which could make it dry out and affect the texture.
- Whisk the matcha into the white chocolate using a sifter to remove any clumps.
- Pour a thin layer of dark chocolate into the baking sheet, spreading to the edges.
- Drizzle the peppermint matcha white chocolate over the dark chocolate in thin strips. Make sure to get as close to the edges as possible.
- Use a knife to draw the white chocolate into the dark chocolate. I made a chevron pattern by drawing a straight line length-wise and then drawing the next line about an inch apart in the opposite direction.
- Add the candy cane sprinkles now if desired.
- Wait overnight until the chocolate is set or place in the fridge for an hour to speed up the process. Break it into pieces using your hands or a sharp knife. The lines will also help your bark to break in straighter pieces.
If you like this recipe or call yourself a matcha addict, stay tuned; I plan to do a 30 day matcha challenge in March. I’ll be sharing more recipes and tips along the way. Shop here to grab your own matcha and join me this March!