How to Make High-Fat Matcha White Chocolate Bark
-
Melt cocoa butter and coconut oil together in a double boiler until smooth.
-
Whisk in erythritol, coconut milk powder, and matcha until fully dissolved.
-
Pour mixture onto a parchment-lined baking sheet, spreading into a thin layer.
-
Sprinkle with macadamias and coconut chips.
-
Chill in the freezer for 30 minutes or until fully set.
-
Break into pieces and store in an airtight container.
Pro Tips for Perfect High-Fat Matcha White Chocolate Bark
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of cocoa butter, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store High-Fat Matcha White Chocolate Bark?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze High-Fat Matcha White Chocolate Bark?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for cocoa butter?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.