Ingredients

Blizzard Bark

  • 6 cups WAINA 35% WHITE CHOCOLATE
  • 1 cup macadamia nuts (toasted)
  • ¼ cup candied ginger
  • ¼ cup OPALYS 33% CRUNCHY PEARLS
  • ¾ cup coconut chips (toasted)

Merry Berry Bark

  • 6 cups ILLANKA 63% DARK CHOCOLATE
  • 1 cup dried cherry/berry mix
  • ½ cup dried cranberries
  • ½ cup freeze dried strawberries
  • ½ cup  freeze dried raspberries
  • ¼ cup DARK CRUNCHY PEARLS 

Directions

Blizzard Bark

  1. Toast the macadamia nuts and coconut separate. 
  2. When cool, rough chop the nuts, leaving some large halves. Chop the candied ginger into small cubes. 
  3. Keep all ingredients separate and set aside. 
  4. Temper the white chocolate. Once the white chocolate is in temper, spread evenly on a parchment lined half tray. 
  5. Immediately sprinkle each of the toppings on the bark, evenly distributing the items across the bark. Leave to set in a cool place (60-65°F) for at least 4 hours. 
  6. Break into pieces and serve.

*Chop chocolate before measuring.

Merry Berry Bark

  1. Measure all the ingredients- keep separate and set aside.
  2. Temper the dark chocolate.
  3. Once the dark chocolate is in temper, spread evenly on a parchment lined half tray.
  4. Immediately sprinkle each of the toppings on the bark, evenly distributing the items across the bark.
  5. Leave to set in a cool place (60-65°F) for at least 4 hours. 
  6. Break into pieces and serve.

*Chop chocolate before measuring.
 

Recipe courtesy of Chef Sarah Tibbetts, Valrhona pastry chef