Matcha White Chocolate Cranberry (Printable Version)

Creamy white chocolate blended with matcha and cranberries for a quick, flavorful cluster treat.

# Ingredient List:

→ Chocolate Base

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

→ Flavor and Mix-Ins

03 - 2 teaspoons 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 continuously until smooth. Remove from heat.
03 - Sift in the matcha powder and whisk thoroughly until completely blended and the mixture appears a uniform pale green.
04 - Gently fold in 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 create separate clusters.
06 - Refrigerate the clusters for at least 30 minutes or until fully set and firm.
07 - Remove the clusters from the tray and store them in an airtight container kept in a cool place.

# Expert Advice:

01 -
  • Creamy white chocolate with earthy matcha flavor
  • Tangy dried cranberries add texture and taste
02 -
  • Use only high-quality white chocolate for best flavor and texture
  • Make sure to chill the clusters fully to prevent melting during storage
03 -
  • Ensure the double boiler water does not touch the bowl to avoid burning the chocolate
  • Chop cranberries and pistachios roughly for texture and even distribution
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