Homemade Matcha Crunky Chocolate Bars Recipe (Holographic Matcha Chocolate)

Your homemade matcha Crunky chocolate bars don't have to be holographic, but when I found the moulds cheaply online, I couldn't resist.

I grew up absolutely loving Nestle Crunch chocolate bars, because the chocolate became kind of awful. Luckily I then found out about the Japanese version, Crunky bars by Lotte. Much more delicious, and also in a variety of other flavours.

Like matcha.

I can't for love nor money find matcha Crunky bars in the UK any more. So I decided to take matters into my own hands and make some myself.

I also found some holographic chocolate moulds a while back that I've been itching to use, which have super, super miniscule textured grooves etched into the mould (called 'diffraction grating', I believe). The superfine textured pattern gets transferred to the chocolate as it sets to create that holographic shine on the surface of the chocolate – kind of like how the back of a CD is holographic.

You can use any chocolate mould, though, not necessarily a holographic one. And you don't have to toast the rice cereal before you use it – but doing so brings the flavour out even more, so I recommend it.

(Makes about three small bars, depending on the size of your moulds.)

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

15g rice pops/krispies cereal
200g white chocolate
1 heaped tbsp matcha

Method:

1. To bring the flavour out of the popped rice cereal, chuck it in a dry (un-oiled) frying pan, and toast it over a medium heat for a couple of minutes, stirring around until even-ish-ly light golden brown. Pour into a bowl and leave to cool completely.

2. To make the tempered matcha chocolate, add about 1/2 of your white chocolate and the matcha to a heatproof bowl sitting over a pan of just-simmering water (make sure the bottom of the bowl isn't touching the water). Stir gently, and take off the heat when about halfway melted.

3. Continue to stir until the rest of the chocolate has melted, scraping down the sides of the bowl as you go, and gradually add the rest of the chocolate bit by bit, each time stirring until completely melted.

4. When the chocolate begins to become stiff and any new chocolate added won't melt any more, remove the unmelted chunks and return the bowl to the heat for just 5–10 seconds to loosen it up to make it easier to work with (not any longer or you'll bring it back out of temper).

5. Stir in the toasted rice pops cereal and spoon into your chocolate bar moulds. Give the moulds a gentle but firm tap on the counter to knock out any big air bubbles, and pop in the fridge to set for 10–15 minutes.

6. Pop your homemade matcha crunky bars out and eat.

Enjoy, and have fun.