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This Rose, Strawberry and Pistachio White Chocolate Bark makes a beautiful and thoughtful handmade gift for Christmas or a teacher’s gift and it’s easy enough that the kids can help you make it too! 

This pretty-as-a-picture Rose, Strawberry and Pistachio White Chocolate Bark is so incredibly versatile. You can load it up with whatever makes your heart skip a beat; try dried pineapple blossoms, toasted coconut and chopped macadamia nuts for a tropical twist. 

Unless you’re wanting to temper your own white couverture chocolate (which you can learn to do here), you’ll need to use white baking chocolate to make the chocolate bark. Lucky for you, I just launched my very own range of baking chocolates for this exact reason – not many of us have the time (or inclination) to temper chocolate. If you want to find out more about my baking chocolate (and shop the range), check it out here

 

Rose, Strawberry and Pistachio White Chocolate Bark
Yields 12
Print
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g fresh strawberries, hulled and thinly sliced
  2. 400g The Kate Tin Baking White Chocolate, chopped
  3. 100g pistachios, toasted and chopped
  4. ½ cup dried, organic rose petals
  5. Silver dragees, to decorate
  6. Pink sea salt, to grind
Instructions
  1. Preheat the oven to 100 degrees celsius (80 degrees fan-forced).
  2. Line two large baking sheets with baking paper or a silicone baking mat.
  3. On the first baking sheet, arrange the strawberry slices.
  4. Place in the preheated oven for 1 hour or until completely dry.
  5. Melt the baking chocolate then spread onto the prepared sheet using an offset spatula.
  6. Immediately arrange the strawberry slices on top and sprinkle over the pistachios, rose petals , silver balls and grind some pink salt over.
  7. Press the toppings in lightly to make sure they don’t fall off later.
  8. Allow to set completely.
  9. Remove the bark from the baking sheet and either break into shards, or use a sharp knife to cut into tiles.
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calories
0
fat
0g
protein
0g
carbs
0g
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The Kate Tin https://thekatetin.com/