Packed with antioxidants and a vegetal sweet flavour, matcha is all the rage these days among tea aficionados. Outside of the mug, it can also be a way to add a “wow, look at that” green hue to desserts. This bark is a great way to satisfy crunchy, creamy, and sweet cravings after a day of Earth Day festivities.
Make the grade
Generally, matcha comes in two grades: culinary and ceremonial. For desserts, it’s fine to use the culinary grade of matcha instead of the pricier ceremonial grade, which should be saved for exceptional steamy drinks.
12 oz (340 g) good quality white chocolate, chopped
1 1/2 Tbsp (22 mL) matcha powder
1 tsp (5 mL) ground ginger
1/2 cup (125 mL) chopped dried mango, divided
1/3 cup (80 mL) coconut flakes, divided
2 Tbsp (30 mL) cacao nibs
Line baking sheet with parchment paper. Melt white chocolate in double boiler or heatproof bowl set over a pan of lightly simmering water, stirring often.
Sift matcha powder and ginger over chocolate to make sure there are no lumps. Stir until streaks disappear and chocolate is uniform green in colour. Stir in 1/3 cup (80 mL) mango and 1/4 cup (60 mL) coconut flakes. Spread chocolate mixture onto parchment-lined baking sheet to about 1/4 in (6 mm) thickness and then sprinkle on remaining mango and coconut flakes, as well as cacao nibs. Chill in refrigerator until firm, about 30 minutes. To serve, break into pieces of desired size.