A variation on a theme cause you can't just have one chocolate bark! Please! For this one I used edible rose petals that I bought when I was on holiday in Thailand. I am so glad to find yet another awesome use for them. This is easy to make and so gorgeous.
Rose and Pistachio White Chocolate Bark
Active: 20 Minutes
Inactive: 45 Minutes - 1 Hour
Ingredients
4 Cups White Chocolate
Edible Rose Petals
Roasted and Salted Pistachios
Dehydrated Strawberries
Directions:
Line two baking sheets with parchment and set aside. Pour the white chocolate in a microwave safe bowl and place in the microwave for 30 second increments stirring each time until completely melted. Pour two cups of white chocolate into each baking sheet. Use an off-set spatula to spread the chocolate out evenly. Sprinkle the rose petals, pistachios, and strawberries evenly over the white chocolate. Place the bark in the freezer for at least 1 hour. Break into pieces and serve.
Rose and Pistachio White Chocolate Bark
Active: 20 Minutes
Inactive: 45 Minutes - 1 Hour
Ingredients
4 Cups White Chocolate
Edible Rose Petals
Roasted and Salted Pistachios
Dehydrated Strawberries
Directions:
Line two baking sheets with parchment and set aside. Pour the white chocolate in a microwave safe bowl and place in the microwave for 30 second increments stirring each time until completely melted. Pour two cups of white chocolate into each baking sheet. Use an off-set spatula to spread the chocolate out evenly. Sprinkle the rose petals, pistachios, and strawberries evenly over the white chocolate. Place the bark in the freezer for at least 1 hour. Break into pieces and serve.
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