Matcha Peppermint Bark

Chop the White Chocolate (2 2/3 cups) into small, uniform chunks. Place 2/3 of the chocolate in a heat-proof bowl. Reserve the other 1/3 for later use.

Heat the white chocolate over a saucepan with hot but not boiling water, stirring constantly, until chocolate reaches 113-118 degrees F (45-48 degrees C). Alternately, heat the white chocolate in the microwave in short, 30-second bursts, stirring in between each burst, until chocolate reaches 113-118 degrees F (45-48 degrees C).

Remove melted chocolate from the double boiler or microwave and allow it to cool to 95-100 degrees F (35-38 degrees C). Add the reserved white chocolate to the melted portion, stirring constantly until melted.

The white chocolate should now be close to reaching the crystallization temperature stage of 78-81 degrees F (26-28 degrees C). Barely re-heat the white chocolate up to its working temperature of 84 degrees F (29 degrees C). You can do this over your double boiler or with a short, 15-second burst in the microwave.

Reserve 3-4 Tbsp of the melted white chocolate in a small heat-proof bowl.

Use a small sieve to sift the Matcha Powder (2 tsp) into the large bowl of melted white chocolate, stir well with a spatula until matcha is well combined with the white chocolate

Pour the matcha chocolate onto a parchment-lined baking sheet, spread out to a 1/4-inch thickness with an offset spatula.

Add small dollops of the reserved melted white chocolate over the top of the spread-out matcha chocolate. Use a chopstick to swirl the white chocolate into the matcha chocolate.

Evenly sprinkle the Hard Peppermint Candies (2 Tbsp) over the swirled matcha chocolate slab.

Allow chocolate to fully set before breaking into pieces. Package to matcha peppermint bark to preserve freshness and share with friends and loved ones.