How to Make Matcha Chocolate | 3 Easy Recipes

by Sugimoto Tea Company
Matcha, Recipes, Desserts & Beverages

Want to learn how to make matcha chocolate? Here are three easy recipes to help you get started.

How to Make Matcha Chocolate | 3 Easy Recipes

  • Supremely Simple Sugimoto Matcha White Chocolate Bark
  • Matcha Nama Chocolate
  • Chocolate Mint Matcha Cups

Note: For all of these recipes, you can use either our Organic Daily Matcha or Organic Ceremonial Matcha for a more luxurious Matcha Chocolate.

1. Supremely Simple Sugimoto Matcha White Chocolate Bark


  • 3 Tbsp matcha
  • 16 oz white chocolate (discs, chips, or a bar broken into pieces)
  • ¾ cup freeze-dried raspberries (optional)
  • sea salt (optional)

Step 1: Choose the White Chocolate

Pick a high quality white chocolate. The less sugar it contains the more you will taste the matcha.

Step 2: Sift Your Matcha

Using a tea strainer or sieve, sift the matcha into a small bowl and set aside.

Step 3: Melt the Chocolate

Use a double boiler, or you can make do with a large pot and a metal mixing bowl. Heat water in the pot, not letting the water get too hot: just below a simmer is best. While the water is heating, place the metal bowl on top of the pot and add the white chocolate pieces. Stir the white chocolate with a spatula until it is fully melted.

Step 4: Add Matcha

Add the sifted matcha to the melted white chocolate. Mix quickly to prevent browning. After 1 minute of mixing you should have a uniform green color and there should not be any matcha clumps.

Step 5: Pour Matcha

Pour the matcha chocolate mixture onto a 2 foot long piece of wax or parchment paper. Use the spatula to spread the mixture so it has an even thickness. About ⅛ to ¼ of an inch is a good thickness.

Step 6: Add Toppings

While the Matcha White Chocolate is setting, now is the perfect time to add your toppings. Crush the freeze-dried raspberries in your hand before sprinkling over top, and add a sparse even sprinkling of sea salt. Push gently on the bigger pieces of raspberry to get them to stick into the chocolate.

Step 7: Cover and Let Sit

Let sit for 30-60 minutes. To prevent discoloration of the matcha chocolate from light exposure, cover with a paper towel.

Step 8: Break the Bark!

Once the Matcha White Chocolate has hardened you can break it into bark sized pieces by hand (around 2 inches).

Step 9: Serve / Store

This Matcha White Chocolate is best consumed within the first week or two. The longer it is exposed to air and light, the more the color will begin to dull and lose its vibrancy. Best storage would be in a cookie tin.

You can also get creative with this recipe and add different toppings such as, candied ginger, cacao nibs, crushed coffee beans, or rice crispies.

2. Matcha Nama Chocolate

You can find the original recipe in Just One Cookbook.


  • 4 Tbsp matcha
  • 14 oz white chocolate
  • 2 Tbsp unsalted butter
  • 1/2 cup heavy cream

Step 1: Chop the chocolate

Chop the chocolate into ¼ inch-sized pieces. This will ensure it’ll melt quickly later on.

Step 2: Slice the Butter

Slice the butter into around ½ inch cubes.

Step 3: Heat the Cream

In a medium saucepan, bring the heavy cream to an almost-boil. Make sure it doesn’t boil over. When you see bubbles forming, remove the pan from the stove.

Step 4: Mix

Add the chocolate and butter to the saucepan. Mix using a rubber spatula.

Step 5: Melt the Chocolate-Butter Mixture

Return the saucepan to the stove and melt the chocolate and butter.

Step 6: Add Matcha

Sift 2 Tbsp of matcha and add it to the mixture.

Step 7: Stir

Stir the mixture until it’s green all the way.

Add the mixture to an 8”x 8” baking pan lined with parchment paper. To remove any air bubbles, tap the baking dish on the countertop.

Step 8: Refrigerate

Refrigerate the mixture for at least four hours, or overnight.

Step 9: Slice

Remove the chocolate from the baking tray by lifting the parchment paper and transferring it to a clean surface.

Run a sharp knife under hot water, then slice the chocolate into four blocks.

Slice each block into nine pieces.

Step 10: Refrigerate

Sprinkle the remaining 2 Tbsp of matcha on top of the chocolate pieces.

Refrigerate before serving and serve chilled.

You can also get creative with this recipe and add different toppings such as freeze-dried raspberries, cracked coffee beans, popped brown rice, or candied ginger.

3. Chocolate Mint Matcha Cups

Find the original recipe on Snixy Kitchen!


  • 2½ tsp high-quality matcha
  • 1 cup + 3 Tbsp (145g) powdered sugar
  • 1½ Tbsp heavy cream (or whole milk)
  • 1 Tbsp unsalted butter, softened
  • 1/4 tsp + 1/8 tsp peppermint extract
  • 12 oz chopped bittersweet chocolate

Step 1: Prepare the Muffin Tray

Line two mini muffin trays.

Step 2: Create the Filling

Add the matcha, sugar, heavy cream/whole milk, butter, and peppermint extract to a bowl. Using the paddle attachment of a stand mixer, beat the ingredients until creamy and no longer dry.

Step 3: Refrigerate the Filling

Shape the filling into a long cylinder slightly smaller than the diameter of the bottom of the muffin cups. Wrap in plastic and refrigerate.

Step 4: Melt the Chocolate

Melt the chocolate using a microwave or a double boiler.

To do the second method, place a heat-proof bowl over a saucepan with a bit of water. Add the dark chocolate then leave to cook until a little more than half has melted. Add in the rest of the chocolate and continue cooking until it’s hot enough that it stings when placed on your wrist or below your lower lip.

Remove the bowl from the stove and let it cool down, stirring occasionally. You’ll know it’s ready when it feels cooler than your body temperature when placed on your wrist or below your lower lip.

Step 5: Add the Chocolate to the Muffin Trays

Add 1 tsp of chocolate to each muffin cup. Use a spoon to evenly spread the chocolate around the cup until only a quarter of the cup is left uncovered and the bottom is completely covered. Refrigerate for a few minutes until it becomes firm.

Step 6: Prepare the Filling

Take the filling cylinder out of the fridge and cut into 24 rounds. Place one round into each muffin cup once the chocolate is ready. Be sure the filling isn’t taller than the chocolate.

Step 7: Cover the Top

Cover the top of the cup with more melted chocolate and let it drip to the sides. Be sure to spread evenly so the top is smooth and the sides are even as well. Repeat for all remaining cups.

If you want, you can add a dusting of matcha and salt flakes on top while the chocolate still hasn’t hardened.

Step 8: Refrigerate

Place the matcha chocolate cups in the fridge for an hour to harden. Keep them in an airtight container and consume within a week.

Make your matcha chocolate your very own by adding your favorite ingredients! We offer a wide range of matcha products to help you get started.

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