Matcha Black Sesame Crispy Wafer Chocolate Bars Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a knife with a long, straight blade and wipe it with a hot, damp cloth between cuts. This prevents the chocolate from dragging and keeps the edges sharp.

If the chocolate cracks while slicing, let it sit at room temperature for a few minutes to soften slightly. Always cut on a stable cutting board to avoid slips.

To make these bars ahead, prepare the slab and keep it in the refrigerator until ready to serve. The bars can be stored in an airtight container for up to two weeks.

For a gift, wrap individual bars in parchment or cellophane and tie with twine. The contrast of green and black makes them a beautiful present.

Variations

• White Sesame Brittle: Swap the black sesame brittle for white sesame brittle for a milder, nuttier flavor. The visual contrast will be less dramatic, but the taste is equally delicious.
• Milk Chocolate Matcha: Use milk chocolate mixed with matcha powder instead of white chocolate for a creamier, less sweet bar. Adjust the matcha to taste, as milk chocolate is less neutral.
• Add Freeze-Dried Berries: Fold in crushed freeze-dried raspberries or strawberries along with the brittle for a pop of color and tartness that balances the sweet chocolate.
• Spicy Sesame Praline: Add a pinch of cayenne or chili powder to the black sesame praline for a subtle heat that complements the earthy sesame and bright matcha.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 month. Let come to room temperature before serving for best snap.

Freezer

Wrap the slab tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing.

Reheat

No reheating needed. If frozen, thaw in the refrigerator and bring to room temperature before serving.

Store the bars in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to a month. Keep them away from strong odors, as chocolate absorbs smells. If refrigerated, let them sit at room temperature for 5 minutes before serving to restore the snap.

The entire slab can be made up to a week ahead and stored in the refrigerator. Slice just before serving to keep the edges clean. The brittle and praline can also be prepared in advance and kept in airtight containers.

Serving ideas

Serve the bars at room temperature for the best texture and flavor. The snap is most satisfying when the chocolate is not too cold.

Arrange the bars on a platter with a dusting of matcha powder or sesame seeds for an elegant presentation. They pair wonderfully with green tea or a light dessert wine.

For a more indulgent dessert, serve the bars alongside vanilla ice cream or a dollop of whipped cream.

The bitterness of the matcha and the nuttiness of the sesame complement creamy accompaniments. These bars are also perfect for gifting—wrap them individually in parchment and tie with twine.

Frequently asked questions

Recipe card

Matcha Black Sesame Crispy Wafer Chocolate Bars

Prep 20 minCook 10 minRest 1 hTotal 1 h 30 minServes 12

Ingredients

• 8 oz black sesame brittle, chopped into shards
• 1 lb ceremonial matcha white chocolate block, grated
• 12 oz melted emerald matcha white chocolate
• 1/2 cup dark roasted black sesame praline

Instructions

1. Place the black sesame brittle on a cutting board and use a sharp chef's knife to chop it into small, crunchy shards. Set aside. Take the solid block of ceremonial matcha white chocolate and grate it on a box grater into a fresh pile of vibrant green curls.
2. Place the grated matcha chocolate curls in a heatproof bowl and melt gently over a double boiler or in short bursts in the microwave, stirring frequently until smooth and glossy. Do not overheat.
3. Line a metal tray with parchment paper. Pour the melted matcha chocolate into the tray and spread it evenly with an offset spatula to create a smooth, level layer.
4. Drizzle the dark roasted black sesame praline in ribbons across the surface of the chocolate. Use a knife or spatula to gently swirl the praline into the chocolate, creating a marbled green-and-black pattern.
5. Place the tray in the refrigerator and chill until the chocolate is completely firm, about 1 hour. The surface should be set and no longer tacky.
6. Remove the chilled slab from the tray and place it on a cutting board. Use a sharp chef's knife to slice the slab into thick bars, about 2 inches wide. Wipe the knife clean between cuts for neat edges.
7. Lift one bar and snap it cleanly in half to reveal the layered interior: crisp brittle shards and smooth chocolate in a striking green-and-black contrast. Serve immediately or store in an airtight container.

Contains: milk, sesame, tree nuts

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.