MATCHA CHOCOLATE BARK

MATCHA CHOCOLATE BARK

Creamy white chocolate, beautiful Japanese matcha and a little crunch — made for gifting, sharing or keeping in the fridge for yourself.

YOU’LL NEED

  • 200 g good-quality white chocolate
  • 1½ tsp Being Co. Premium Matcha
  • ¼ cup roasted pistachios, roughly chopped
  • ¼ cup freeze-dried strawberries
  • 1 tbsp coconut flakes
  • Pinch of flaky sea salt
  • ½ tsp Being Co. Premium Matcha, for finishing

MAKE IT

1. Melt the chocolate
Break the white chocolate into pieces and gently melt in a heatproof bowl over a saucepan of barely simmering water. Stir until completely smooth.

2. Add the matcha
Sift in the 1½ tsp Being Co. Premium Matcha and whisk until beautifully smooth and evenly green.

3. Create your bark
Pour onto a baking tray lined with baking paper. Spread into a thin, even layer with the back of a spoon or spatula.

4. Make it pretty
Scatter over the pistachios, freeze-dried strawberries and coconut flakes. Finish with a tiny pinch of flaky sea salt.

5. The final touch
Dust lightly with Being Co. Premium Matcha.

6. Set
Refrigerate for 30–45 minutes, or until completely firm.

Break into rustic pieces and serve.

MAKE IT YOURS

Try toasted almonds, macadamias, dried raspberries or cacao nibs for a different finish.

YOUR MATCHA. YOUR RITUAL. YOUR WAY.

Makes approximately 12–16 pieces.

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