The Eastern accent on the dessert table: white chocolate swirled with ceremonial matcha, scattered with pistachios and cranberry, snapped into shards. About 60 kcal a square — small, beautiful and easy to pass around.
Asian Fusion · 15 min
Three ingredients plus garnish, one bowl, fifteen minutes — the lowest-effort showpiece on the table.
Break 200 g white chocolate into pieces and melt gently in a heatproof bowl over barely simmering water, stirring often — white chocolate scorches easily, so keep the water off the boil. Sift 1 tbsp ceremonial matcha over the melted chocolate and swirl just two or three times, so you get visible green ribbons rather than a uniform slab.
Pour onto a parchment-lined tray and spread to about 5 mm thick with a spatula — thin bark snaps cleanly and keeps each square light. While still wet, scatter 30 g crushed pistachios and 20 g dried cranberry evenly over the surface, pressing each down lightly so it sticks.
Chill for about 30 minutes until fully set, then break or cut into about 16 shards. One small square is plenty at about 60 kcal. Store airtight in the fridge for up to two weeks and bring to room temperature before serving.
70-percent dark chocolate with a little less matcha keeps it rich and cuts the sugar further.
Airtight in the fridge for up to two weeks; let it come to room temperature before serving.
Ceremonial grade gives the bright green color and a clean tea note — culinary grade turns muddy.
More from the Christmas collection
Yes — 70-percent dark chocolate with a little less matcha keeps it rich and cuts the sugar further.
Airtight in the fridge for up to two weeks; let it come to room temperature before serving.
A tablespoon in 200 g of white chocolate gives color and a gentle tea note — sweet, not bitter.
Browse the full light menu, build a weekly plan, or pair any dish with our sesame soba and a light sauce.