Pistachio Matcha White Chocolate (Printable)

Creamy white chocolate with matcha swirls and crunchy pistachios for a sweet nutty blend.

# What You Need:

→ Chocolate

01 - 10.5 oz high-quality white chocolate, chopped

→ Swirl & Topping

02 - 2 tsp matcha powder, sifted
03 - 2.1 oz shelled unsalted pistachios, roughly chopped

→ Optional

04 - Flaky sea salt, for sprinkling

# Directions:

01 - Line a baking tray with parchment paper or a silicone baking mat.
02 - Place two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir gently until melted and smooth. Remove from heat, add the remaining 3.5 oz, and stir until fully melted and glossy, ensuring temperature stays below 88°F for proper tempering.
03 - Pour tempered chocolate onto the prepared tray and spread with a spatula into a roughly 0.4 inch thick rectangle.
04 - Immediately sift matcha powder in small patches over the white chocolate, then swirl using a skewer or toothpick to create decorative patterns.
05 - Evenly sprinkle chopped pistachios over the surface. If desired, lightly sprinkle flaky sea salt.
06 - Gently press pistachios into the chocolate to secure them.
07 - Allow chocolate to set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Break or cut into approximately 16 pieces. Store in an airtight container in a cool, dry place.

# Expert Advice:

01 -
  • It looks like it came from a luxury chocolate shop, but you made it in your own kitchen in under an hour.
  • The earthiness of matcha cuts through the sweetness in a way that makes each piece feel sophisticated rather than heavy.
  • You get to play with color and pattern, turning something simple into edible art.
02 -
  • Tempering matters more than you think—rushing or overheating the chocolate results in a grainy, dull finish instead of that beautiful snap and shine.
  • Timing is everything when adding toppings; if the chocolate sets even slightly before you swirl and scatter, nothing adheres properly.
  • Matcha darkens slightly as it cools, so what looks like a subtle color will deepen into something more visible and stunning once set.
03 -
  • If your white chocolate seizes or clumps during tempering, don't panic—a tiny bit of cocoa butter or neutral oil stirred in gently can save it.
  • Swirl the matcha while the chocolate is still warm enough to accept the toothpick without cracking, which usually means within the first minute or two of pouring.
  • Toast your pistachios for 3 minutes at 350°F before chopping to wake up their flavor and make them taste intentional rather than afterthought.
Go Back