Remember when you were a kid on Valentine’s Day and everyone handed out cute little cards and candy hearts to everybody else in class?
Yeah, life isn’t that easy anymore.
Now we have to hang our heads in shame if no body buys us wilted marigolds and asks us to consume some calories beside them in a pseudo fancy dining establishment.
In the spirit of treating yo self, let this Matcha Orange Chocolate Bark be your guide. It takes all of 5 minutes to slap together and close to zero effort but looks like you spent your entire afternoon slaving away trying to get the colors just right.
Zesty orange and aromatic cinnamon get swirled into layers of dense dark cocoa and creamy white chocolate, and then the matcha hits you like a tasty freight train.
I always consider matcha and chocolate to be great friends- maybe even romantically involved from time to time…friends with benefits, as the kids are saying these days. It’s naturally sweet, earthy notes pair up with the decadent, rich flavors of cocoa perfectly. Like, they should take things to the next level and maybe consider getting a puppy.
Plus, the health benefits of matcha abound; just a pinch of this tasty powder has 3x as many protective antioxidants as green tea. Considering February is National Heart Month, it’s all the more important to “go green” with this heart-healthy polyphenol-rich matcha powder and also consume a plethora of dark chocolate.
My niece, Lexi, helped me out in the kitchen making this dessert . I would ask her to be my Valentine, but Burrito Lover already has already won my heart. Plus, she’s a little young for me.
Isn’t she a doll? Also, excuse my
hair rat’s nest- it was before my morning cuppa joe. Happy VDAY, babies.
Matcha Orange Chocolate Bark
- 1 1/2 tablespoons matcha powder
- 2 teaspoons coconut oil, melted
- 12 ounces bittersweet dark chocolate (chips or bars broken into small pieces)
- 1/2 teaspoon orange zest
- 1/8 teaspoon cinnamon
- 24 ounces white chocolate (chips or bars broken into small pieces)
- 1 teaspoon black sesame seeds
- 1/8 teaspoon coarse sea salt
- Begin by lightly spraying a 9 x 13″ baking dish with cooking spray and then lining it with parchment paper, enough so that 1″ hangs over both of the longer sides of the dish. This will make it much easier to lift the bark out when it’s done.
- Whisk together matcha powder and oil in a small bowl and set aside.
- In a medium glass dish, add the bittersweet dark chocolate and microwave in 30 second intervals, whisking each time, until just beginning to melt. Remove from the microwave. Using a spatula, scrape all the melted dark chocolate into the lined baking dish and spread to create an even layer. Sprinkle the orange zest and cinnamon on top.
- In a medium glass dish, repeat the melting process with the white chocolate. Microwave in 30 second intervals, whisking each time, until just beginning to melt. Remove from the microwave.
- Measure out half a cup of the white chocolate and place into the bowl with the matcha and oil mixture. Whisk together until completely green.
- Drop spoonfuls of the melted white chocolate over the dark chocolate layer in the baking dish and repeat with the white chocolate matcha mixture. Using a spatula, work quickly to create swirls of white and green as you form the next layer. Sprinkle with sesame seeds and sea salt and leave at room temperature to firm for at least 2 hours.
- Remove the bark from the pan by lifting it out with the sides of the parchment paper. Cut into pieces and serve.