Matcha & Raspberry Chocolate Bark

• 10 ounces premium quality white chocolate (do not use almond bark as a substitute)
• 16 ounces premium quality 70% dark chocolate
• 1 Tbsp culinary grade matcha (green tea powder)
• 1/2 cup freeze dried raspberries, roughly chopped
• 1/2 cup toasted sliced almonds

Line a Baker’s Half Sheet with parchment paper and set aside. Place white chocolate into a heat-safe bowl (stainless or glass is best) and place into a hot water bath on the stovetop to melt slowly (i.e, create a double boiler), making sure not to overheat or burn. Once melted, sift the matcha over the white chocolate and stir until completely combined and dissolved. Place dark chocolate into a second heat-safe bowl and melt over a double boiler, following prior direction above.

Pour the melted dark chocolate onto the parchment lined Half Sheet. Next, pour the matcha white chocolate over the dark chocolate in a zig-zag pattern. Using a knife or toothpick, swirl chocolates together to create desired pattern. Sprinkle dried raspberries and almonds on top. Let set for 2 hours in a cool place before breaking or cutting into pieces.