
HOLIDAY BARK
Recipe by Chef Sarah Tibbetts, Valrhona Pastry Chef.
Category: Truffles, bonbons and candies
INGREDIENTS
BLIZZARD BARK
¼ cup candied ginger
¾ cup coconut chips (toasted)
MERRY BERRY BARK
6 cups ORIADO 60% 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 ORIADO 60% 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 ORIADO 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.
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