Usher in the season with some melty chocolate and bright flavours with this fun and festive Raspberry Pistachio Bark!
It starts with smooth and decadent white chocolate, infused with the fruity flavour of raspberry and the floral notes of rose. The two combine for a soft counter to the sweetness of the chocolate.
The Rose flavouring is a great combination with the raspberry, making it more floral and warm. The Raspberry flavouring adds the brightness of fresh raspberries to help the freeze-dried berries pop. It is essential to this recipe. Pistachios add just the right amount of crunch and salt to make this chocolate bark the star of your holiday gathering!
Get in the spirit with Hedessent and jingle all the way!
Raspberry Pistachio Bark
Ingredients
- 1 1/4 cups white chocolate (300g)
- 1/2 cup chopped pistachios
- 2 tbsp crushed freeze-dried raspberries
- 35 drops Hedessent Raspberry Flavour Drops
- 18 drops Hedessent Rose Flavour Drops
Instructions
- Place parchment on a cookie sheet. Finely chop chocolate and place in bowl.
- Set bowl with chocolate over a small saucepan with 1-inch simmering (not boiling) water and melt, stirring every so often until chocolate is melted and smooth. Set aside ¼ cup of chocolate.
- Stir in freeze-dried raspberry powder and Hedessent flavourings. Pour chocolate onto parchment paper and spread out to form a sheet of chocolate ¼ to ⅛ inch thick.
- Sprinkle on chopped pistachios while chocolate is still wet. Drizzle the remaining white chocolate over nuts in an abstract design. Chill in the refrigerator until hard.
- Break into large shards and enjoy. This will keep in an airtight container for 2 months in the fridge.
Notes
Meet Jackie
Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.
Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.
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