WHITE CHOCOLATE BARK
Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.
Provided by Ina Garten
Categories dessert
Time 2h25m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
- Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
- Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
WHITE CHOCOLATE RASPBERRY BARK (DAIRY FREE, PALEO)
White Chocolate Raspberry Bark featuring fresh raspberries, cocoa butter and real honey!
Provided by Kelly from Primally Inspired
Number Of Ingredients 8
Steps:
- Add a few inches of water to a skillet over medium heat. Add your cocoa butter to a wide mouth, heat proof glass jar and place in the skillet. Allow to completely melt (takes about 5 minutes).
- Once the cocoa butter is melted, remove your jar from the heat and add to it your coconut oil, honey, vanilla extract and sea salt. Stir until combined. The mixture will be a light caramel color, but don't worry! As it hardens, it will turn light ivory.
- Using an immersion blender blend for a full 30 seconds on high speed. This is a critical step in the process because the ingredients will separate when chilled if it's not blended extremely thoroughly. I use THIS immersion blender. If you do not have an immersion/hand blender, you can use an electric mixer or a blender/food processor.
- Add ½ cup of raspberries and ¼ cup of mini chocolate chips to the bottom of a parchment lined 8x8 baking pan.
- Pour your thoroughly blended cocoa butter mixture all over the raspberries and chocolate, making sure to coat the entire bottom of the pan.
- Add any additional optional toppings now. I like to add 1 or 2 additional tablespoons of raspberries, chocolate chips and shredded coconut.
- Place the pan in the fridge or freezer to harden (only takes about 5-10 minutes). Once hardened, break into pieces. Enjoy! Keep any leftovers in the freezer.
WHITE CHOCOLATE HOLIDAY BARK
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield About 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
- Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
- Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
- Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
BAKER'S ONE BOWL CRANBERRY BARK
Try BAKERS ONE BOWL Cranberry Bark. Peppermint bark is usually in the holiday spotlight, but this festive white-chocolatey cranberry bark will be certain to steal the dessert table show.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Stir cranberries and nuts into chocolate; spread onto waxed paper-covered baking sheet.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2524 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
WHITE CHOCOLATE BOYSENBERRY BARK
Do you love tart and sweet together then you will enjoy this candy. This is my favorite of the candy bark that I make. I really love the strong tart/sweet flavor of the boysenberry with the creamy white chocolate. I hope you will try it out and let me know what you think.
Provided by Kimberly Biegacki
Categories Candies
Time 15m
Number Of Ingredients 3
Steps:
- 1. Melt your chocolate in a double boiler or the microwave. Pour out on to wax paper and spread out to your desired thickness. Now add the Boysenberry crunch on top of chocolate.
- 2. Let it harden and then break up in small pieces for your bark. I always add some type of candy to my cookie trays and usually place it in the middle of the tray or in between cookies. The bark is a great way to use up your left over chocolates. I am always about trying to no waste.
- 3. Boysenberry crunch has a tart and sweetness to it. It packs alot of flavor. Now, you have to like the tart in order to enjoy it. If you love tart flavors then you will really enjoy this boysenberry bark. If you do not have a candy store that sells the crunch, here is a website that you can buy it. http://www.countrykitchensa.com/
WHITE CHOCOLATE UNICORN BARK
You can tailor this edible chocolate gift to anyone's sweet tooth tastes by playing around with colours, toppings and sweets you know they'll love
Provided by Miriam Nice
Categories Snack, Treat
Time 18m
Number Of Ingredients 5
Steps:
- Measure all your ingredients into separate bowls. Heat the chocolate in a microwave-safe bowl in 30-sec bursts until melted, stirring each time. Or put it in a heatproof bowl set over (but not touching) a pan of simmering water (an adult should help with this bit). Stir frequently until the chocolate has melted smoothly.
- Pour the melted chocolate into four or five small bowls. Use the food colouring to dye the chocolate in the colours you like best. Food colouring can be very strong, so start by adding a tiny amount, mixing well, then add more if you like.
- Line a large tray or board with baking parchment and spoon the different coloured chocolates onto the parchment in puddles, in any order you like. The different colours should start to join up and become one big puddle.
- Use a skewer or a cocktail stick to swirl the colours together, but don't swirl too much, otherwise the colours will blend into one. Gently shake the tray from side to side to help the chocolate sit in an even layer and fill in any gaps.
- Decorate with your sprinkles, sweets and marshmallows. Leave the chocolate to set in a cool place, or overnight, until set hard. Then break it into pieces and place in gift boxes lined with baking parchment. Will keep in the fridge for up to a week.
Nutrition Facts : Calories 410 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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- Line a baking sheet with waxed paper or parchment paper. Prepare toppings, such chopping dried fruit, toasting nuts, coconut, breaking up Oreos or candy canes. Set aside.
- Place white chocolate chips or chopped almond bark in a microwave safe bowl. Heat on HIGH power for 1 1/2 minutes, stopping every 30 seconds to stir. Stop heating as soon as chocolate is melted and smooth.
- Pour melted white chocolate on prepared baking sheet. Use an offset spatula to spread to about 1/4" thick. Immediately sprinkle on desired toppings.
- Allow chocolate to set and harden at room temperature for 1-2 hours, or refrigerate for 30 minutes. Do not break into pieces until chocolate is completely set.
BOYSENBERRY WHITE CHOCOLATE CREAM CAKE RECIPE - COOKEATSHARE
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1/5 Calories 258 per serving
- Prepare Boysenberry Filling (below). Heat oven 350 . Grease and flour 2 round 8 or possibly 9 inch x 1 1/2 inch pans. Heat white baking bar over low heat, stirring occasionally, till melted; cold. Mix flour, sugar, baking pwdr and salt; reserve. Beat whipping cream in chilled large bowl till stiff; reserve. Beat Large eggs about 5 min or possibly till thick and lemon colored; beat in melted baking bar and almond extract.Fold egg mix into whipped cream. Add in flour mix, about 1/2 c. at a time, folding gently after each addition till blended. Pour into pans. Bake 8-in rounds 35-40 min, 9 inch rounds 30-35 min or possibly till toothpick inserted in center comes out clean. Cold 10 min; remove from pans. Cold completely on wire racks. Fill layers with Boysenberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake. If adding flower decoration*
- Boysenberry Filling: 1/4 c. sugar, 2 Tbsp. cornstarch, 1/8 tsp. salt, 1 c. Boysenberry flavored wine cooler or possibly sparking Boysenberry juice, 1 Tbsp. butter, 1/8 tsp. almond extract, 2 drops of red food color, if you like. Mix sugar, cornstarch and salt in 1 1/2 qt saucepan. Stir in wine cooler. Cook over medium heat, stirring constantly, till mix thickens and boils. Boil and stir 1 minute; remove from heat. Stir in remaining ingredients. Cover and chill till chilled.
- White Chocolate Frosting: 3 ozs white baking bar, minced, 3 c. powdered sugar, 2 Tbsp. + 2 tsp. Boysenberry-flavored wine cooler or possibly water, 2 Tbsp. butter, softened, 1/4 tsp. almond extract. Heat white baking bar over low heat, stirring occasionally, till melted; cold. Beat melted baking bar and remaining ingredients in medium bowl on medium speed till smooth and of spreading consistency. If necessary, stir in additional wine cooler, 1 tsp. at a time.
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- Melt the chocolate in a heat proof bowl set over simmering water (making sure the bowl doesn’t touch the water), stirring until smooth.
- As soon as the chocolate has melted, remove from heat and pour the chocolate on the baking paper.
- Smooth it out with the back of a spoon to the thickness you want. I like it quite thin, about ½ cm thick, but you could make it thicker if you prefer.
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- Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
- Remove from heat and stir in 1/4 cup of the cranberries and 1 tablespoon of the candied orange peel.
- Pour chocolate mixture onto the lined baking sheet and spread very thinly into a roughly 12-by-10-inch rectangle.
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- Spread chocolate onto your prepared a baking sheet to about an 1/8th of an inch thick. It doesn't have to be perfect!
- Sprinkle your cranberries and pistachios over the melted chocolate. Place in freezer for 7-10 minutes, and break apart 'brittle' style for rustic look. Enjoy!
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- Line an 8x8 inch baking pan with foil. Arrange vanilla wafers in a single layer in the bottom of the pan.
- In a medium saucepan melt 8 oz. of white chocolate over low heat. Place remaining white chocolate in a bowl. Pour melted chocolate atop; stir until melted. Add a small amount of food coloring to chocolate to tint, if desired.
- Pour the melted chocolate over cookies in the prepared pan. Using a spatula, spread chocolate into an even layer. Cool 5 minutes. Gently press berries into chocolate. Store in refrigerator for up to 24 hours
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