Matcha is green tea leaves pounded into powder and originates from Japan. Matcha is hot with chefs, not just as a beverage, but as an ingredient in both sweet and savory dishes. Matcha muffins — brownies and puddings– to matcha soup, and stir frys, I love experimenting with it. I found this recipe on a blog and modified it slightly.
Matcha White Chocolate Bark with Coconut and Raspberries
- 1 lb. high quality white chocolate, finely chopped
- 3 tablespoons matcha powder
- ½ cup freeze-dried raspberries, lightly crushed
- ⅓ cup unsweetened, shaved coconut
“Delicious. Just as the dehydrated berries’ tartness emerges, the chocolate warms up and oozes sweetness–all with a green tea kick. You’ve outdone yourself!” — a satisfied recipient
Instructions to make your own bark at home:
Melt chocolate in a double boiler over water, stir in matcha powder, and half of the raspberries and coconut and then spread on parchment paper on a baking sheet to harden. Then, crush remaining raspberries and coconut over the top of the warm chocolate before it hardens. I put my baking sheet in the refrigerator for 30 minutes and it was ready to cut. Give to sweet, foodie friends.
So watcha for pure, organic, quality matcha on your next grocery shopping trip (in the tea section or bulk) and try it in your morning smoothie or as an option to your morning cup of joe. I found it for sale by the pound at Central Market. Below are some of the reported benefits.
- Tons of antioxidants
- Boosts metabolism and burns calories
- Detoxifies effectively and naturally
- Calms the mind and relaxes the body
- Is rich in fiber, chlorophyll and vitamins
- Enhances mood and aids in concentration
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Prevents disease
- Lowers cholesterol and blood sugar