ROSE, STRAWBERRY & PISTACHIO WHITE CHOCOLATE BARK WITH PINK SEA SALT

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Makes about 40 squares
5 cups (20 ounces) 31%-33% white chocolate, tempered (“How To Temper Chocolate” instructions here)
1/2 cup  dried culinary rose petals or rose buds
1/2 cups  roasted pistachios, roughly chopped
3/4 cup  freeze dried strawberries, lightly crushed 
1 tsp  flaky pink sea salt 
Line a large baking sheet pan with parchment paper or a Silpat. 
Pour tempered white chocolate onto prepared baking sheet. Using an offset spatula, quickly spread out chocolate into a thin and even layer. Immediately sprinkle on rose petals, pistachios, strawberries, and pink sea salt evenly over the entire surface. Gently press toppings into the chocolate. Let chocolate bark set completely.
Transfer bark onto a large cutting board. Heat the blade of a sharp chef knife under running hot water, wipe off wet blade with a kitchen towel, and cut bark into 2×2-inch strips to create individual squares. Reheat and clean off knife blade between each cut in order to keep square edges clean. If preferred, skip the squares and break apart bark with clean hands into small to medium sized pieces. Store white chocolate bark in an airtight container, at room temperature, for up to 2 weeks. 


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ROSE, STRAWBERRY & PISTACHIO WHITE CHOCOLATE BARK WITH PINK SEA SALT Rating: 4.5 Diposkan Oleh: First House
 

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