Ingredients:
20 ounces white chocolate, tempered
1/2 cup dried rose petals or rose buds
1/2 cups roasted pistachios, roughly chopped
3/4 cup freeze dried strawberries, lightly crushed
1 tsp pink sea salt
Method:
Line a large baking sheet pan with parchment paper or a Silpat.
Pour tempered white chocolate onto prepared baking sheet. Using an offset spatula, quickly spread out chocolate into a thin and even layer. Immediately sprinkle on rose petals, pistachios, strawberries, and pink sea salt evenly over the entire surface. Gently press toppings into the chocolate. Let chocolate bark set completely.
Transfer bark onto a large cutting board. Heat the blade of a sharp chef knife under running hot water, wipe off wet blade with a kitchen towel, and cut bark into 2×2-inch strips to create individual squares. Reheat and clean off knife blade between each cut in order to keep square edges clean. If preferred, skip the squares and break apart bark with clean hands into small to medium sized pieces. Store white chocolate bark in an airtight container, at room temperature, for up to 2 weeks.
To Temper your chocolate:
Set aside a small handful of chocolate. Place remaining chocolate in a heat-proof bowl and set over a pot of 1-inch simmering water (double-boiler). Stir occasionally until approximately two-thirds or 80% of the chocolate has melted. Remove bowl from pot and wipe off excess water from the bottom of the bowl. Do not allow any water to touch the chocolate or it’ll seize.
Stir the chocolate to incorporate the unmelted chocolate. The unmelted chocolate will cool down the melted chocolate to the proper temperature zone (providing it with the stable cocoa butter crystals that are needed for tempered chocolate).
Once all the unmelted pieces are gone, test the chocolate temper by swiping a finger of the chocolate onto a cool surface (known as “the finger-test”). If it dries quickly, snaps & breaks when broken, and has no big visible streaks then it’s ready to use and in temper. To confirm that it’s in temper, use a kitchen thermometer to make sure it’s the ideal temperature. Use the following ideal temperatures:
Dark Chocolate: 90F – 92F (32C – 33C)
Milk Chocolate: 84F – 86F (29C – 30C)
White Chocolate: 82F – 84F (28C – 29C)