Matcha & Raspberry Chocolate Bark

Matcha & Raspberry Chocolate Bark

This Holiday Chocolate Bark is quick and very easy to make as well as makes a beautiful presentation! Using our Jelly Roll Non Stick Pan, (or our Mastrad Baking Sheet Excellia Non Stick) pan combine matcha green tea white chocolate swirl with rich dark chocolate and top with freeze dried raspberries and slivered almonds. Wrap in adorable kraft paper and ribbon for a homemade gift idea or enjoy as a wonderful holiday dessert.

Ingredients
280 g premium quality white chocolate 
450 g premium quality 70% dark chocolate
1 Tbsp culinary grade matcha (green tea powder)
1/2 cup freeze dried raspberries, roughly chopped
1/2 cup toasted sliced almonds

Directions
Line a Jelly Roll Non Stick pan with parchment paper and set aside. Place white chocolate into a heat-safe bowl (stainless or glass is best) and place into a hot water bath on the stovetop to melt slowly (ie, create a double boiler), making sure not to overheat or burn. Once melted, sift the matcha over the white chocolate and stir until completely combined and dissolved. Place dark chocolate into a second heat-safe bowl and melt over a double boiler, following prior direction above. Pour the melted dark chocolate onto the parchment lined Jelly Roll Pan. Next, pour the matcha white chocolate over the dark chocolate in a zig-zag pattern. Using a knife or toothpick, swirl chocolates together until an interesting pattern is achieved. Sprinkle dried raspberries and almonds on top. Let set for 2 hours in a cool place before breaking or cutting into pieces.