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Japanese Kato Matcha White Chocolate Coconut Bark Recipe from Toronto Canada Wholesale Tea Retailers Genuine Tea

Matcha White Chocolate Coconut Bark

November 30, 2016

Matcha White Chocolate Bark

Vibrant green Matcha, deep red cranberries and silky white chocolate - this is a perfect treat for the holiday season! Simple to prep and pop in the freezer, this recipe is ideal for any pot luck or holiday party you've got going on. Feel free to top this bark with any dried fruit or nuts. This is another wonderful recipe by our good friend, Carla Riley.

You’ll need:
- 2 Metal Bowls
- 2 Medium Sized Pots
- Heat Resistant Rubber Spatula
- Oven Mitts
- Parchment paper
- Baking sheet (one that fits your freezer)
*Make sure the metal bowls fit easily into the pots.

Matcha Toronto White Chocolate Bark

Prep time: 15 - 20 mins
Servings: 12 - 15


- 2 Tbsp Kato Matcha Powder
- 400g White Baker’s Chocolate for base
- 2 Tbsp Coconut Oil
- 4 Cups Water
- ¼ Cup Dried Cranberries
- 1 Tbsp Chopped Pistachios
- ¼ Pumpkin Seeds
- 50g White Baker’s Chocolate for decorative drizzle


  1. Add 2 cups of water into the one pot and place the metal bowl on top.  Using low to medium heat let the water come to a boil.
  2. While the water is boiling break up 400g of white baker's chocolate into smaller chunks.
  3. Place the chunks into the metal bowl, grip the bowl with one hand ( ensure you are wearing oven mitts to avoid a steam burn)
  4. Continue to stir the chocolate with the other covered hand and keep stirring the chocolate until is starts to melt. (It’s important to continuously stir the chocolate as you don’t want to the chocolate to seize and become pasty.)
  5. When only small lumps remain, add the coconut oil and continue to stir.
  6. Once the chocolate and oil are smooth, remove the bowl from the pot and add the Genuine Tea Matcha powder.
  7. Stir until there are not Matcha lumps.
  8. Evenly spread the white chocolate and Matcha mixture on a parchment paper covered baking sheet.
  9. Generously sprinkle the,cranberries, pistachios and pumpkin seeds
  10. Place into freezer for quick cooling and to harden the chocolate.
  11. Begin melting the remaining 50g of white baker’s chocolate using the same method as previously stated.
  12. Remove the bark from the freezer and add the drizzle,
  13. Place the completed bark back into the freezer for 45-60 minutes.
  14. When bark is hard to the touch start breaking up the bark into medium-large pieces and serve.
  15. Keep bark in the fridge in a covered plastic container, for a week. 

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