logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance
Comedy Movies
Romance Novels


dailyclick
All times in EST

Full Schedule
g
g Indian Food Site

BellaOnline's Indian Food Editor

g

White Chocolate Bark Recipe


White chocolate is not really even chocolate, it is actually cocoa butter combined with milk, sugar and a little vanilla extract. I was never really a big fan of white chocolate until I tried this particular recipe. My delicious White Chocolate Bark combines the sweet richness of white chocolate with lovely nuts and dried fruits. This yummy dessert is simple to make, a real treat to eat & it will easily turn anybody into a white chocolate fan.

This recipe can very easily be made using milk chocolate or even dark chocolate if you like. The key to this recipe lies in the quality of the chocolate, so whether you’re using white, milk or dark chocolate – buy good quality chocolate. Feel free to add your favorite nuts and dried fruits.


WHITE CHOCOLATE BARK

Ingredients:

16 ounces good quality white chocolate, finely chopped
pinch of freshly grated nutmeg (or ground allspice)
a few drops of rose water (or orange blossom water)
½ cup toasted unsalted pistachio pieces
¼ cup craisins (I used orange flavored craisins)
¼ cup dried apricots, diced
2 tbsp dried coconut flakes

METHOD:

Preheat the oven to 350 degrees F, making sure there is an available oven rack in the middle of the oven. Then line a large baking sheet with parchment paper and set aside until needed.

Now the easiest way to melt the white chocolate is by using a double boiler. Do not use the microwave, no matter how tempting this may be. I have never had good results using the microwave for this particular recipe. If you have a double boiler, perfect! Otherwise, find a medium size pot and a heat proof mixing bowl that will sit on top of the pot. Fill the pot about ½ full of water and let it come to a very low gentle simmer. The hot water should not directly touch the bowl; rather the steam from the simmering water will gently melt the white chocolate. Please check this before hand or you will simply have to remove some of the hot water (a ladle works well for this task).

To the mixing bowl, add the white chocolate pieces and set atop the pot with the very low gentle simmering water. Gently whisk until the white chocolate begins to melt and then add in the freshly grated nutmeg along with the rose water. When all the ingredients have been well incorporated and melted together, very carefully pour the melted white chocolate onto the parchment paper and spread it lightly until it is about ½” thick. Sprinkle the top liberally & evenly with the pistachio pieces, craisins, diced apricots and coconut flakes. Set aside for 2-3 hours or until firm or simply refrigerate for about 30 minutes. Then using a sharp knife, cut the bark into pieces or for a more rustic look -- simply break the bark into pieces. Serve at room temperature and enjoy.


VARIATIONS:

Feel free to use your favorite ingredients such as toasted unsalted almonds, cashews, hazelnuts, walnuts, macadamia, pine nuts or pecan pieces. You can also add sunflower seeds.

Try adding various finely chopped dried fruits such as mango, papaya, pineapple, dates, figs, raisins/golden raisins, cranberries, currants…

Feel free to add some ground cinnamon or chai masala if you like.


White Chocolate
Add White+Chocolate+Bark+Recipe to Twitter Add White+Chocolate+Bark+Recipe to Facebook Add White+Chocolate+Bark+Recipe to MySpace Add White+Chocolate+Bark+Recipe to Del.icio.us Digg White+Chocolate+Bark+Recipe Add White+Chocolate+Bark+Recipe to Yahoo My Web Add White+Chocolate+Bark+Recipe to Google Bookmarks Add White+Chocolate+Bark+Recipe to Stumbleupon Add White+Chocolate+Bark+Recipe to Reddit




Salted Caramel Burfi Recipe
Chocolate Fondue Recipe
Chocolate Mousse Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Indian Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

g


g features
Orange & Ginger Scented Pulao Recipe

Hariyali Shrimp Recipe

Eggplant Dal Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor