Matcha White Chocolate Cranberry (Print Version)

Creamy white chocolate blended with matcha and cranberries forms delicate, flavorful clusters.

# Components:

→ Chocolate Base

01 - 10.5 oz high-quality white chocolate, chopped
02 - 1 tbsp coconut oil

→ Flavor and Mix-Ins

03 - 2 tsp culinary grade matcha powder
04 - 2.8 oz dried cranberries, roughly chopped
05 - 1.4 oz unsalted pistachios, shelled and chopped (optional)

# Directions:

01 - Line a baking tray with parchment paper or a silicone baking mat.
02 - In a heatproof bowl, melt the white chocolate and coconut oil together over a saucepan of barely simmering water, stirring until smooth. Remove from heat.
03 - Sift in the matcha powder and whisk thoroughly until the mixture is fully incorporated and has a uniform pale green color.
04 - Gently fold in the dried cranberries and pistachios, ensuring even distribution throughout the mixture.
05 - Drop heaping tablespoons of the mixture onto the prepared tray, spacing them slightly apart to form individual clusters.
06 - Refrigerate the clusters for at least 30 minutes or until fully set and firm.
07 - Remove the set clusters from the tray and store in an airtight container in a cool place.

# Expert Advice:

01 -
  • Quick treat suitable for any occasion
  • Vegetarian and gluten-free delight
02 -
  • Use a double boiler to prevent chocolate from burning
  • Optionally substitute pistachios with roasted pumpkin seeds or almonds
03 -
  • Melt chocolate gently in a double boiler to avoid seizing
  • Chill clusters thoroughly to ensure they set firmly
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