Rose, Strawberry, Pistachio White Chocolate Bark with Pepper Berry Salt
Rose, Strawberry, Pistachio White Chocolate Bark with Pepper Berry Salt
Cortney Smith
20
10 minutes
10 minutes
American
Dessert
This delicate confection features berries and nuts, with a pop of salt to add a layer of unexpected flavor! We love using Tasman Pepper Berry Salt for it's deep purple color and the flavors of salt with a fresh burst of peppercorn.
Ingredients
20-24 ounces white chocolate, depending on bag size
2 teaspoons coconut oil
1/4 cup dried rose petals or rose buds
1/2 cup roasted pistachios, roughly chopped
3/4 cup freeze dried strawberries or assorted berries, lightly crushed or ground into a powder
1 tablespoon Pepper Berry Salt, pink sea salt, red salt or sea salt
Directions
Line a large baking sheet pan with parchment paper or a silicone baking liner.
In a double boiler over low heat, melt the white chocolate and the coconut oil until smooth.
Pour white chocolate onto prepared baking sheet. Using an offset spatula, quickly spread out chocolate into a thin and even layer. Immediately sprinkle pistachios, strawberries and salt evenly over the entire surface. Use a skewer to make swirls. Sprinkle rose petals over the top and 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.