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makes 1/2 lb.

8 oz. good quality white chocolate, finely chopped
1/4 cup unsalted almonds, toasted & chopped
1/4 tsp. rose water
tiny pinch of salt

line an 8×8 inch cake pan with parchment, leaving overhang on 2 sides. Melt the chocolate in a double boiler on low heat. Place the chocolate into the pot with the rose water. Let it sit in the pot without disturbing it until you see all the pieces melting on the bottom. Stir gently. When the chocolate is completely melted, stir in the chopped nuts. Pour the chocolate into the prepared pan & spread evenly with an offset spatula. Put the bark in the fridge for an hour, remove & break it into pieces.

DIVA NOTE: You can leave out the rose water &/or it can be replaced with any flavor you like. This is the same method I use to make bark with other types of chocolate.
At Christmas time, I make peppermint bark by melting the 4 oz. semi sweet chocolate first & adding 1/4 tsp peppermint extract. I pour the semi sweet in the prepared pan & put that in the fridge to set. Once it’s set, I melt the 4 oz. white chocolate & pour it onto the semi. I then sprinkle the top of the white with crushed candy canes. I pop that back in the fridge for another hour or so & break it up into pieces.

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  • April 2018
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