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Holiday Bark
 

HOLIDAY BARK

Recipe by Chef Sarah Tibbetts, Valrhona Pastry Chef.  
Category: Truffles, bonbons and candies
 

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 55% 
 
 

INSTRUCTIONS

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 WAINA 35% 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.

Chef’s note: IVOIRE 35% can be substituted for the WAINA 35% in this recipe. If kept in an airtight container, bark with keep for 1 month.
 


Merry Berry Bark

  • Measure all the ingredients- keep separate and set aside.
  • Temper the ILLANKA 63% 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.

Chef’s note: CARAIBE or GUANAJA can be substituted for the ILLANKA in this recipe.  If kept in an airtight container, bark with keep for 1 month.  If made in a humid climate, omit the freeze dried fruit as it will absorb moisture quickly.