If using white chocolate, follow the tempering instructions below:

TO TEMPER WHITE CHOCOLATE:

1. Chop the white chocolate into small, uniform chunks.Place two-thirds of the chocolate in a heat proof bowl. Reserve the other 1/3 for later use.
2. Heat the white chocolate over a saucepan with hot but not boiling water, stirring constantly, until chocolate reaches 113°–118°F. Alternately, heat the white chocolate in the microwave in short, 30-second bursts, stirring in between each burst, until chocolate reaches 113°-118°F.
3. Remove melted chocolate from double boiler or microwave and allow to cool to 95°–100°F. Add the reserved white chocolate to the melted portion, stirring constantly until melted.
4. The white chocolate should now be close to reaching the crystallization temperature stage of 78°-81°F
5. Finally, barely re-heat the white chocolate up to its working temperature of 84°F. You can do this over your double boiler or with a short, 15-second burst in the microwave

If using melting wafers:

1. Simply melt down the melting wafers with your preferred heating method, stirring constantly, until the wafers are just melted but smooth

ASSEMBLY:

1. Reserve 3-4 tbsp of the melted white chocolate in a small heat-proof bowl
2. Use a small sieve to sift the matcha into the large bowl of melted white chocolate, stir well with a spatula until matcha is well combined with the white chocolate
3. Pour the matcha chocolate onto a parchment lined baking sheet, spread out to a 1/4″ thickness with an offset spatula
4. Add small dollops of the reserved melted white chocolate over the top of the spread out matcha chocolate.
5. Use a chopstick to swirl the white chocolate into the matcha chocolate
6. Evenly sprinkle the crushed peppermint candy over the swirled matcha chocolate slab
7. Allow chocolate to fully set before breaking into pieces. Package to matcha peppermint bark to preserve freshness and share with friends & loved ones.