- 18 oz bittersweet or dark chocolate, roughly chopped
- 6 ounce white chocolate
- Parchment / Baking paper
Rose Pistachio Chocolate Bark
- 1 teaspoon Rosewater
- 1/2 cup chopped pistachios (or any other nut variety)
- 1/2 cup edible dried rose petals (avail from good food stores)
Coconut Coffee Chocolate Bark
- 1/2 teaspoon ground cardamom
- ¼ cup strong freshly brewed espresso coffee
- 1/2 cup dried persimmons (or any other dried fruit)
- ½ cup shredded coconut
Exotic Chocolate Bark
We could never say no to chocolate and what better way to gift it than to actually make your own delicious version. Here are two exotic versions, but let your imagination run wild and you won't be able to stop creating!
- Prepare two rimmed baking trays by lining with parchment / baking paper.
- In a heatproof bowl over simmering water, melt the dark chocolate, stirring every so often. After completely melted and smooth, remove from heat and half the chocolate into two bowls.
- Stir through rosewater into first bowl and pour chocolate into baking tray. Use the back of a spatula to spread in an even layer, about 1/4-inch to 1/8-inch thick. Sprinkle with chopped pistachios and rose petals.
- In the second bowl, stir through espresso coffee and cardamom and pour chocolate into baking tray. Use the back of a spatula to spread in an even layer, about 1/4-inch to 1/8-inch thick. Sprinkle with dried persimmons and coconut.
- Set trays aside. In a heatproof bowl over simmering water, melt the white chocolate, stirring every so often. After completely melted and smooth, remove from heat and set aside for a few minutes. Using a spoon, drizzle white chocolate over both trays to form lines and patterns.
- Transfer chocolate trays to refrigerator to solidify; at least 2 hours, or preferably overnight. Using a sharp knife, break up bark into various shaped pieces.
- Assemble the cardboard bottom confection bags and write your personal holiday message onto a gift tag. Place bark pieces into the bags and seal closed. Your delicious home made chocolate bark are now ready for gifting. Happy Holidays!
Recipe adapted from: gardenista.com
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