White Chocolate Matcha THC Bark
(10 mg THC each · 40 pieces · 400 mg total batch)
Silky white chocolate swirled with vibrant matcha, topped with flaky salt and toasted sesame. Creamy, earthy, slightly bitter-sweet – tastes like a high-end café treat, zero weed flavor.
Decarboxylation
2.0 g flower @ 22–25 % THC (or 1.0 g good kief)
240 °F for 40 minutes in sealed mason jar → ~400 mg usable THC
Infusion
1½ cups (360 g) premium white chocolate (chips or chopped bar) + ½ tsp liquid sunflower lecithin
Melt chocolate to 110 °F → add decarbed material → sous-vide 185 °F for 2 hours in sealed jar
Strain hard → crystal-clear 400 mg THC white chocolate
Bark Base
All 400 mg THC white chocolate, remelted gently
2–3 tbsp ceremonial-grade matcha powder (sifted)
Flaky sea salt for finishing
Toasted sesame seeds (black and white mix) for crunch
Steps
1. Line 9×13 sheet pan with parchment overhang.
2. Temper THC white chocolate (or simply melt gently for easy version).
3. Reserve ⅓ of melted chocolate → whisk matcha into remaining ⅔ until smooth and vibrant green.
4. Pour green chocolate onto parchment → spread evenly → drizzle reserved white chocolate over top → swirl lightly with knife or skewer.
5. Sprinkle generously with flaky salt + toasted sesame seeds while still wet.
6. Chill 30 minutes until firm → break into 40 irregular pieces.
Storage
Airtight tin with parchment between layers → 2 months room temp
Fridge → 4 months
Dosing
400 mg ÷ 40 = 10 mg exact per piece
One piece = gentle afternoon lift
Two pieces = floating through a matcha ceremony
Creamy white chocolate that melts instantly, earthy matcha depth, salty pop, and nutty sesame crunch.
These shards disappear faster than any brownie tray.
Make double.
Hide one tin in the pantry.
Elegant potency achieved.