Black Sesame Matcha Bark (Print Version)

Striking marbled bark featuring white chocolate infused with matcha and topped with toasted black sesame seeds.

# What You'll Need:

→ Chocolate Base

01 - 8.8 ounces high-quality white chocolate, chopped

→ Flavorings & Toppings

02 - 2 teaspoons matcha powder (culinary grade, sifted)
03 - 2 tablespoons black sesame seeds, toasted
04 - 1 tablespoon white sesame seeds, toasted
05 - Pinch of flaky sea salt

# How to Make It:

01 - Line a baking sheet with parchment paper or silicone mat.
02 - Melt white chocolate in a heatproof bowl set over a pot of gently simmering water, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until fully melted.
03 - Remove chocolate from heat and reserve 2 tablespoons of melted chocolate in a small bowl for later marbling.
04 - Sift matcha powder into the remaining melted chocolate and mix thoroughly until evenly colored throughout.
05 - Pour matcha chocolate onto prepared baking sheet and spread into an even layer about 1/4-inch thick using an offset spatula. Drizzle reserved plain white chocolate over surface and use a toothpick to create marbled effect.
06 - Immediately sprinkle toasted black and white sesame seeds evenly over the surface. Finish with a pinch of flaky sea salt if desired.
07 - Refrigerate for 30 minutes or until completely set. Break into pieces and store in an airtight container at cool room temperature for up to 1 week.

# Expert Advice:

01 -
  • The contrast of earthy matcha against creamy white chocolate creates something that feels sophisticated yet incredibly approachable.
  • It comes together in under 30 minutes but looks like you bought it from a high-end chocolate shop.
02 -
  • White chocolate seizes more easily than dark chocolate. If it suddenly turns grainy, whisking in a tiny bit of coconut oil or butter can sometimes save it.
  • Room temperature matters. Working in a warm kitchen will make your marble effect blur as the chocolate continues to melt on the sheet.
03 -
  • Work with everything measured and prepared before melting the chocolate. Those few minutes of planning prevent so much stress later.
  • The bark keeps for about a week, but the sesame seeds lose some of their crunch. It's best made within a day or two of serving.

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