This chocolate bark is something that the kids can help make for Mother’s Day this weekend! Take care around the boiling water of course, but they can spread it out onto the baking paper and sprinkle over the pistachios and rose petals. And what is better than being able to lick the chocolate spoon once the bark is in the fridge?!
It’s not just for Mother’s Day though, white chocolate bark also makes a great last minute gift any time of the year, and is much easier and quicker than baking some thank you cookies! I enjoy giving people something homemade, it’s a little token which often means so much.
I love the vibrant green of the pistachios together with the pink rose petals – which also add a delicate floral perfume to the bark. Just make sure you use rose petals intended for culinary purposes. I use Spice & Co (no affiliate, just the brand I use and wanted to share with you!)
Working with White Chocolate
Make sure you get the baking paper out on the tin before you melt the chocolate. White chocolate is harder to work with than milk or dark, and I find I only have a couple of seconds once it has melted to pour it out before it starts to set again.
If you are in Australia, I find either Lindt white chocolate or Nestle Milky Bar works well, other makes don’t seem to melt as well and you end with clumps of chocolate rather than smooth! This bark will keep for up to a week. I usually store it in the fridge but you can store it at room temperature, if it’s not too hot!
If you wanted a breakfast idea for Mother’s Day, how about these Granola Cups? They can be made a day or two ahead and filled with yogurt and berries just before serving.
White Chocolate Bark
- 150g (5.3oz) white chocolate roughly chopped
- 1 tablespoon pistachios roughly chopped
- 2 teaspoons edible rose petals
- Line a small baking tray with baking paper.
- Melt the chocolate in a heat proof bowl set over simmering water (making sure the bowl doesn’t touch the water), stirring until smooth.
- As soon as the chocolate has melted, remove from heat and pour the chocolate on the baking paper.
- Smooth it out with the back of a spoon to the thickness you want. I like it quite thin, about ½ cm thick, but you could make it thicker if you prefer.
- Sprinkle over the roughly chopped pistachios and the rose petals then place in fridge for at least 2 hours to set.
- Once set, use a sharp knife to cut into pieces – or break with your hands!
- Store in an airtight container lined with baking paper.