What could be prettier than white chocolate and edible flowers?
Edible flowers are the prettiest ingredient for any dessert. These Fruit & Edible Flower Topped Cupcakes would be pretty with just the fruit, but aren’t they even prettier with the flowers?
And white chocolate is such a gorgeous way to show off edible flowers! Best of all this white chocolate bark has crunchy pink sea salt and toasted pistachios and is so delicious. So let’s make it!
What Flowers are Edible?
Not all edible flowers are created equal. Although edible flowers are oh-so-pretty, many of them are bitter – even more bitter than salad greens. Which makes them great for salads but not as good for desserts.
The ideal flower to use in this White Chocolate Bark Recipe is gorgeous but mild in flavor. Here’s a list of many of the most popular edible flowers. But there are so many more!
Best Flowers to Use in Desserts:
Flowers I would not recommend using in desserts: dandelion, nasturtium, bee balm, and sunflowers. They all have a bitter and peppery taste, making them much more suitable for salads.
Prep Your Baking Dish
To get started making your Edible Flower White Chocolate Bark, cut a piece of parchment paper to the same size as your baking pan. I recommend using an 8×8 glass baking pan or a 9×9 baking pan. As long as your parchment is layered across the bottom, you will be able to lift the chocolate out easily when it’s ready.
You can also cut your parchment extra long and make handles that run along the sides and over the baking pan, so it will be even easier to lift the finished chocolate out.
How to Temper White Chocolate
The first step in making this gorgeous White Chocolate Bark is prepping the chocolate. And that means tempering.
Tempering chocolate is when you heat it to an optimum temperature creating a chocolate that is solid at room temperature and has that appealing snap. That snap is from the chocolate crystals being aligned in a certain way.
Tempering chocolate isn’t complicated or even difficult. But some recipes and tutorials will make it sound so complex. It’s not. Here’s detailed instructions on how to temper white chocolate and a short version below.
To temper white chocolate, using a microwave will be easiest. Place 2/3 of your white chocolate in a microwave safe bowl for 30 seconds.
Then remove the chocolate from the microwave and stir thoroughly and completely. Repeat this process, heating the white chocolate for 30 seconds at a time and then stirring thoroughly until the white chocolate is completely melted.
Once the chocolate is melted, don’t heat it anymore!
Now, start to add your dry, room temperature white chocolate to your liquid chocolate. Add just a pinch at a time, around 1-2 tablespoons. Stir it into the chocolate until it is completely melted too.
Then keep adding small amounts of dry chocolate and stirring it into the liquid, until no more chocolate will melt.
Spread the White Chocolate into a Baking Dish
Once your chocolate is ready, pour and spread it into your square baking dish. Make sure the chocolate is evenly distributed across the entire pan.
Then use a icing spatula to spread smooth the surface of the white chocolate and whip it into a gorgeous shape. If you don’t have an icing spatula (who does) just use any knife that doesn’t have a serrated edge.
Add Your Ingredients
Now this step needs to be done quickly, right after you pour your white chocolate into the baking dish and smooth the surface.
You need your chocolate to still be wet so that your added ingredients gently stick to the surface without falling off.
Next add your flower petals. Pick a flower that’s pretty and gently set them into the chocolate, evenly spacing them across the surface. Last add your toasted and rough chopped pistachios. Now you could use raw pistachios, but it will be so delicious and crunchy if you toast the pistachios first.
Start with your sea salt. Pink is best because you can see it and it’s so pretty! Chocolate and sea salt is my absolute favorite. And sea salt is perfect for this recipe because it can help tame the sweetness of the white chocolate.
How to Toast Pistachios
Toasting nuts is so easy and fast! You can do it on the stovetop or in the oven. I prefer using an oven, because it’s less likely to burn. Preheat your oven to 375°F and place the pistachios on a baking sheet gently misted with non-stick spray.
Then roast for around 10 minutes or until the pistachios deepen in color and begin to brown.
Then remove them from the oven and let them cool for a few minutes before you rough chop them. Uneven or rough chopped pistachios look so gorgeous in this recipe. So there’s no need to be careful with this step.
Let the White Chocolate Bark Rest & Set
Once your sea salt, flowers, and pistachios are layered across your white chocolate bark, let the chocolate rest and harden.
I recommend just leaving it on the counter, no need to get the fridge involved.
And I would let it set for an hour or two. Although your chocolate bark will be hard quicker than an hour or two, giving it extra time will help you rest easy when you cut the chocolate bark.
How to Cut White Chocolate Bark
To cut your bark, remove the chocolate from the pan using the parchment paper.
Then place the chocolate on a perfectly flat surface. Use a large heavy duty knife to make even cuts across the chocolate.
I cut my white chocolate bark into 9 even pieces, which makes a perfect serving size. But you could make yours large or smaller.
Or if you want to have some fun with this step, instead of cutting the chocolate, just lift the chocolate a couple of inches above the counter. Then drop it onto the counter to smash it into uneven pieces!
How to Serve Your White Chocolate Bark
Once your white chocolate bark is set and then cut, it’s ready to eat! Serve it after a meal, bring it to a holiday party, or wrap it in a cellophane bag with ribbon and give it as a teacher gift or a housewarming gift!
Since this Edible Flower White Chocolate Bark is so gorgeous, you have to show it off! It would be a perfect snack for an Easter dinner. Or it would be a perfect treat for a girls night party!
How to Store Your White Chocolate Bark
To store your Edible Flower White Chocolate Bark, keep it in an air tight container in the fridge. Chocolate bark is fine at room temperature however your flower petals are not because of their high water content. If you want to keep your bark for longer than a few days, you may want to pick your flower petals off the chocolate. Then it will keep much longer – up to 4 weeks!
Edible Flower White Chocolate Bark Recipe
- 1 9 Inch Baking Pan
- 1 Sheet of Parchment
- 1 Icing Spatula
- 1 Baking Pan misted with non-stick spray if you need to toast the pistachios
- 2 cups white chocolate Use a good quality like Ghirardelli, Valrhona or Callebaut.
- 1/4 cup organic edible flowers I used pink carnations. Do not use anything that's been treated with chemicals.
- 1 tbsp. pink sea salt
- 1/4 cup toasted pistachios
- Line your baking pan with parchment paper to prevent the chocolate from sticking.
- Place 2/3 of your white chocolate in a microwave safe bowl and then heat for 30. Then stir the chocolate thoroughly.
- Repeat this step heating the chocolate and stirring the chocolate until the white chocolate is completely melted. Don't heat it past this point.
- Now add small amounts of of your dry chocolate to the liquid white chocolate and stir it until in completely melts.
- Continue this process adding small amounts of dry chocolate to the liquid chocolate until no more will melt.
- Then pour your chocolate into the baking pan. Use a icing spatula to whip and stylize the surface and evenly spread the chocolate into all 4 corners.
- Working quickly, while the chocolate is still liquid, add your sea salt sprinkling it evenly across the entire surface.
- Next, evenly space your flower petals, pressing them gently into the surface of the chocolate.
- Last, add your toasted pistachios. (To toast them, heat them ahead of time at 375°F for around 10 minutes in a baking sheet. Remove the pistachios when they are golden brown and rough chop them.)
- Once all your ingredients are added, let your white chocolate bark rest for 1-2 hours.
- Then, remove the chocolate from the baking dish and chop into 9 equal pieces with a heavy knife.
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