An easy way to make your own delicious homemade matcha chocolate chips and chunks at home for all your favorite recipes, from cookies to muffins to breads to pancakes.
Pre-made matcha chocolate is hard to come by. Look no further, this recipe is just what you've been looking for!
Why this recipe works
Matcha powder mixes with chocolate really easily and produces a gorgeous deep green color. This recipe also works great with dark chocolate, but will not be green.
No special skills or effort are required to make perfect chunks! Melting chocolate and adding matcha is easy, so making matcha chocolate chunks is a breeze, and turning it into chocolate chips takes just an extra couple of steps.
You can use either a double boiler or a microwave for this recipe.
This recipe shares instructions for tempering and not tempering the white chocolate depending on your usage needs.
Ingredients & substitutions
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Matcha powder - Use culinary grade matcha powder for this recipe. Make sure to find a brand that does not contain any additional ingredients that you don't want. This is one matcha I like on Amazon, and here is the brand of matcha I usually use.
Chocolate chips - White chocolate works best in this recipe because it turns green when the matcha is added. You can also use bittersweet chocolate chips instead of white chocolate chips if you like. They won’t be green in color, but they will be matcha flavored.
If you are tempering the white chocolate, you must use the 2-ingredient white chocolate. White chocolate varies greatly in taste and consistency - some varieties have a runny consistency and some are more thick and rich. This is specifically due to the variance in ingredients.
Coconut oil - adds a shine to the chocolate, which is especially helpful if you are skipping the chocolate tempering steps.
How to make this recipe
First, you must decide if you need to temper the white chocolate. Tempering the white chocolate adds a luster and snap that you would want if using this chocolate for a chocolate bar or confections. For most recipes like matcha chip cookies, this isn't necessary.
If not tempering the white chocolate...
Now you need to decide if you are going to use a microwave or bain marie.
If using a microwave, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave it for 20 seconds at a time, stirring the chocolate between rounds until it's fully melted.
If using a bain marie, bring a small pot of water to a simmer with an oven-safe bowl to seal the top, making sure the bowl is not touching the water. Add the chocolate chips and coconut oil to the bowl, and stir constantly until fully melted.
If tempering the white chocolate...
Melt ¾ of the white chocolate over a bain marie. Once it reaches 110F (check it using an instant-read thermometer), remove it from the heat and add the rest of the chocolate and continually stir until it reaches 87F. It is ready to use at this temperature.
Chips or chunks
Once melted, remove the chocolate from the bain-marie and sift in the matcha powder. Mix until no powder or lumps remain.
For matcha chocolate chunks, pour the melted matcha white chocolate out onto a silicone or parchment-lined baking sheet. Spread it out with a spatula until it's roughly a ¼-inch thick. Then pop the chocolate in the freezer for 20 minutes.
For matcha chocolate chips, pour the melted matcha white chocolate into a squeeze bottle or piping bag fitted with a ⅛" piping tip. You could also use a large zipper bag with the corner cut to size.
Note: My preference is the squeeze bottle. It is the least messy and most precise. If using a zipper bag, know that it will be a messier process, but you will still get chips that are good enough to use.
Pipe the chocolate in small dots onto a silicone-lined baking sheet. It's okay if they're messy and the chocolate runs in between the dots.
Next, freeze the chocolate chips for 15 minutes.
For the chocolate chunks, use a large knife to chop the solid chocolate bar up into chunks whatever size you'd like for your recipe.
For the chocolate chips, bend the silicone mat to help you pull the chips off.
FAQs
I always recommend using culinary-grade matcha powder in baking recipes. You don't need ceremonial grade matcha - keep that for tea only.
If you can, use high-quality white chocolate or baking white chocolate that you've tried already and know that you enjoy the taste. I like the brands Ghiradelli or Guittard chocolate chips if they're available.
White chocolate has the lowest burning point of all chocolate, so it is easier to burn it or cause it to seize (when it comes dry and crumbly). It may also not melt properly if it has come into contact with water.
Avoid these problems by melting your chocolate at low temperatures gradually, preferably over a bain marie. This is especially hard when microwaving - do it in small increments rather than blasting it for a few minutes.
This matcha chocolate chip cookie recipe is a favorite, but matcha chips work well in loaf cakes, muffins, brownies, puddings, granola bars, pancakes, and many more fun recipes!
Melt ¾ of the chocolate over a bain marie and bring it to 110F. Then add some the other ¼ of the chocolate off the heat. Stir constantly until the chocolate reaches 87F. It is now ready to use.
Craving more matcha chocolate recipes?
I have all the decadent matcha recipes to satisfy any sweet tooth. You'll love these treats!
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Matcha Chocolate Chips and Chunks
Equipment
- Thermometer optional
Ingredients
Matcha Chocolate Chips
- 1 cup white chocolate chips
- ½ teaspoon coconut oil
- 1 tablespoon culinary grade matcha powder you can use up to 1.5 tbsp
Instructions
- If using a microwave, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave it for 20 seconds at a time, stirring the chocolate between rounds until it's fully melted.*If using a bain marie, bring a small pot of water to a simmer with an oven-safe bowl to seal the top, making sure the bowl is not touching the water. Add the chocolate chips and coconut oil to the bowl, and stir constantly until fully melted.*
- Once melted, remove the chocolate from the bain-marie and sift in the matcha powder. Mix until no powder or lumps remain.
- For matcha chocolate chunks, pour the melted matcha white chocolate out onto a silicone or parchment-lined baking sheet. Spread it out with a spatula until it's roughly a ¼-inch thick. Then pop the chocolate in the freezer for 20 minutes.For matcha chocolate chips, pour the melted matcha white chocolate into a squeeze bottle** or piping bag fitted with a ⅛" piping tip. You could also use a large zipper bag with the corner cut to size.Pipe the chocolate in small dots onto a silicone-lined baking sheet. It's okay if they're messy and the chocolate runs in between the dots. Next, freeze the chocolate chips for 15 minutes.
- For the chocolate chunks, use a large knife to chop the solid chocolate bar up into chunks whatever size you'd like for your recipe.For the chocolate chips, bend the silicone mat to help you pull the chips off.
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