Matcha Chocolate Bark

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 tsp Matcha
  • 1 Strawberries, freeze-dried

• Baking & Spices

  • 8 oz Bittersweet chocolate, good
  • 1 Salt, flaked
  • 4 oz White chocolate, good

• Nuts & Seeds

  • 1 Coconut flakes, Unsweetened

Found on healthynibblesandbits.com

Description

Ingredients

• 8 oz. (225g) good bittersweet chocolate (at least 60% cacao content)
• 4 oz (115g) good white chocolate
• 1 tsp matcha
• flaked salt
• unsweetened coconut flakes
• freeze-dried strawberries

Directions

• Microwave Method: Line a small baking sheet with parchment paper. Set aside. If youre using chocolate bars, break them into smaller pieces with your hands, making sure to put the bittersweet and white chocolate in separate bowls. If youre using chocolate chips or chunks, just pour them into bowls. Microwave bittersweet chocolate on high for one minute, Continue to microwave at 15-second intervals until about 60% of the chocolate has melted. You dont want to heat the chocolate for too long in the microwave, as it can seize up and harden again. Stir unmelted chocolate chunks into melted chocolate until smooth. Set aside.
• Microwave white chocolate for 1 minute, and stir unmelted chocolate chunks with melted chocolate until smooth. Add matcha and stir until incorporated. The matcha may clump up a little, so try to break up the clumps with the back of your spoon.
• Pour bittersweet chocolate onto prepared baking sheet and spread to a thin layer. Dot matcha chocolate all over the bittersweet chocolate layer. Using a toothpick, swirl chocolate layers together in a circular motion. Sprinkle a tiny bit of salt, some coconut, and freeze-dried strawberries on top of the bark, if you like. Freeze for about 45 minutes or leave at room temperature for 2 hours, until the chocolate sets. Chop bark into pieces and serve.
• Double Boiler Method: Line a small baking sheet with parchment paper. Set aside. Set up a double boiler over two saucepans. I fill each saucepan about 1/3 up with water and bring it to boil. Then, reduce the heat to a simmer and place a stainless steel bowl on each saucepan. You want big enough bowls so that there is no gap between them and the edge of the saucepan. Pour bittersweet and white chocolate chunks into each bowl and stir until chocolate has completely melted. Add matcha to melted white chocolate until incorporated.
• Pour bittersweet chocolate onto prepared baking sheet and spread to a thin layer. Dot matcha chocolate all over the bittersweet chocolate layer. Using a toothpick, swirl chocolate layers together in a circular motion. Sprinkle a tiny bit of salt, some coconut, and freeze-dried strawberries on top of the bark, if you like. Leave at room temperature for 2 hours, until the chocolate sets. Chop bark into pieces and serve.