Matcha White Chocolate Bark

Instructions

1. Prepare the baking sheet
   Line a baking sheet with parchment paper, making sure the paper is smooth and flat to create an even surface for the chocolate bark.
2. Melt the white chocolate
   Place the chopped white chocolate in a heatproof bowl. Melt using either a double boiler (bowl set over simmering water, not touching the water) or in 30-second intervals in the microwave at 50% power, stirring between intervals. Once almost melted, remove from heat and stir until completely smooth. If using, add vanilla extract now.
3. Add the matcha powder
   Sift the matcha powder through a fine mesh strainer into the melted white chocolate to prevent clumps. Gently fold in the matcha powder until fully incorporated and the mixture is a uniform light green color. Be careful not to overmix.
4. Pour and spread the chocolate
   Pour the matcha white chocolate mixture onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the chocolate into an even layer about ¼-inch thick. Tap the baking sheet gently on the counter to remove any air bubbles.
5. Add toppings
   While the chocolate is still warm and melted, sprinkle the chopped pistachios, dried cranberries, coconut flakes, crystallized ginger, black sesame seeds, and rose petals (if using) evenly over the surface. Lightly press the toppings into the chocolate to ensure they adhere. Finish with a light dusting of additional matcha powder and a sprinkle of flaky sea salt.
6. Set and chill
   Allow the bark to set at room temperature for about 30 minutes, then transfer to the refrigerator to chill completely for at least 2 hours.
7. Break and serve
   Once fully set, remove the bark from the refrigerator and peel off the parchment paper. Break the bark into irregular pieces using your hands or a sharp knife. Store in an airtight container in the refrigerator for up to 2 weeks.