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
- Toast the macadamia nuts and coconut separate.
- When cool, rough chop the nuts, leaving some large halves. Chop the candied ginger into small cubes.
- Keep all ingredients separate and set aside.
- Temper the white chocolate. Once the white chocolate is in temper, spread evenly on a parchment lined half tray.
- 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.
- Break into pieces and serve.
*Chop chocolate before measuring.
Merry Berry Bark
- Measure all the ingredients- keep separate and set aside.
- Temper the dark chocolate.
- Once the dark chocolate is in temper, spread evenly on a parchment lined half tray.
- 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.
- Break into pieces and serve.
*Chop chocolate before measuring.
Recipe courtesy of Chef Sarah Tibbetts, Valrhona pastry chef
