White Chocolate–Raspberry Bark
By Jessica RudolphPublished on December 21, 2022
Time
15 minutes, plus 30 minutes cooling
Yield
Serves 16
Ingredients
1 pound (454 grams) bittersweet chocolate, chopped fine, divided3 ounces (85 grams) white chocolate, chopped (about ½ cup)½ cup crumbled freeze-dried raspberries
Before You Begin
We developed this recipe using Ghirardelli 60% Cacao Bittersweet Chocolate.
Instructions
- Line rimmed baking sheet with parchment paper.
- Microwave 12 ounces (340 grams) bittersweet chocolate in medium bowl at 50 percent power, stirring often with rubber spatula, until about two-thirds melted, 1½ to 2½ minutes (chocolate should be fluid but still lumpy). Remove bowl from microwave and add remaining 4 ounces (113 grams) bittersweet chocolate. Stir and mash until chocolate is just melted and smooth, about 3 minutes. (If lumps remain, you may return chocolate to microwave at 50 percent power for no more than 5 seconds at a time, stirring at each interval, until fully melted.)
- Working quickly, use offset spatula to spread bittersweet chocolate evenly over prepared sheet. Sprinkle with white chocolate and raspberries and gently press into chocolate. Let sit until chocolate is set, about 30 minutes (if your kitchen is warm, you can let bark set up briefly in refrigerator).
- Transfer to cutting board; discard parchment. Cut or break into pieces. Serve.
Time
15 minutes, plus 30 minutes coolingYield
Serves 16Ingredients
1 pound (454 grams) bittersweet chocolate, chopped fine, divided
3 ounces (85 grams) white chocolate, chopped (about ½ cup)
½ cup crumbled freeze-dried raspberries
Ingredients
1 pound (454 grams) bittersweet chocolate, chopped fine, divided
3 ounces (85 grams) white chocolate, chopped (about ½ cup)
½ cup crumbled freeze-dried raspberries
Ingredients
1 pound (454 grams) bittersweet chocolate, chopped fine, divided
3 ounces (85 grams) white chocolate, chopped (about ½ cup)
½ cup crumbled freeze-dried raspberries
Why This Recipe Works
Our microwave tempering method was faster and easier than traditional tempering over a water bath and still created a snappy, shiny result. White chocolate and tart dried raspberries made this bark a perfect Valentine's Day treat.
Before You Begin
We developed this recipe using Ghirardelli 60% Cacao Bittersweet Chocolate.
Instructions
- Line rimmed baking sheet with parchment paper.
- Microwave 12 ounces (340 grams) bittersweet chocolate in medium bowl at 50 percent power, stirring often with rubber spatula, until about two-thirds melted, 1½ to 2½ minutes (chocolate should be fluid but still lumpy). Remove bowl from microwave and add remaining 4 ounces (113 grams) bittersweet chocolate. Stir and mash until chocolate is just melted and smooth, about 3 minutes. (If lumps remain, you may return chocolate to microwave at 50 percent power for no more than 5 seconds at a time, stirring at each interval, until fully melted.)
- Working quickly, use offset spatula to spread bittersweet chocolate evenly over prepared sheet. Sprinkle with white chocolate and raspberries and gently press into chocolate. Let sit until chocolate is set, about 30 minutes (if your kitchen is warm, you can let bark set up briefly in refrigerator).
- Transfer to cutting board; discard parchment. Cut or break into pieces. Serve.
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