| SERVINGS | PREPARATION | COOK TIME | TOTAL TIME |
| 16 | 15 min | 2 hr | 2 hr 15 min |
INGREDIENTS
- 1 lb high-quality white chocolate, finely chopped
- 3 tbsp Sipology’s matcha, your flavoUr of preference
- ⅓ cup shelled pistachio nuts, roasted and salted; roughly chopped
- ½ cup freeze-dried strawberries, lightly crushed
- ⅓ cup unsweetened, shaved coconut
DIRECTIONS
- Heat a small saucepan with one inch of water over high heat until the water barely comes to a simmer. Reduce heat to maintain this simmer. Place a large metal bowl over the saucepan of water and add ¾ of the chopped chocolate.
- Cook, stirring often, until the chocolate has melted. Remove bowl from heat and add the reserved chocolate. Stir until all the chocolate has melted. Sift the matcha over the bowl to make sure there are no lumps and stir until the chocolate is uniform in color.
- Stir half the strawberries, pistachios and coconut into the melted chocolate, then pour onto a parchment-lined 8×8-inch pan. Spread the chocolate evenly across the pan, then sprinkle the remaining toppings over the top, gently pressing them into the chocolate to make sure they stick.
- Set the bark aside to cool for 2 hours at room temperature or 20 minutes in the fridge before slicing into 16 pieces. Serve at room temperature.
