White Chocolate Bark with Pistachios, Raspberries and Candied Violets

• Produce

  • 1 cup Raspberries, freeze-dried

• Nuts & Seeds

  • 1 cup Pistachios, toasted

• Other

  • 2 Tbs. crushed candied violets
  • 3 lb White chocolate in block or bar form

Found on finecooking.com

Description

Ingredients

• 3 lb. white chocolate in block or bar form
• 1 cup coarsely chopped toasted pistachios
• 1 cup coarsely broken freeze-dried raspberries
• 2 Tbs. crushed candied violets

Directions

• Line two large rimmed baking sheets with parchment, and tape the parchment to the baking sheets. Put a piece of parchment on the counter, too. Have ready an instant-read thermometer. Have your toppings ready, too. Melt and temper the chocolate Finely chop 2 lb. of the chocolate and put it in a heatproof bowl that fits snugly over a 4-quart saucepan. Cut the other 1 lb. of chocolate into two pieces. Fill the saucepan with about 2 inches of water (it should not touch the bowl). Bring the water to a boil, remove the pot from the heat, and put the bowl of chocolate over it. Gently stir the chocolate occasionally with a silicone spatula until it is fully melted and reaches 115°F on an instant-read thermometer, 10 to 12 minutes. Remove the bowl from the pot, wipe the bottom dry, and add one of the 1/2 lb. blocks of chocolate to the bowl. Constantly fold the solid chocolate with the melted chocolate; the solid chocolate will melt somewhat but not fully. Take the temperature of the chocolate now and then. When it drops to 95°F, after 4 to 5 minutes, take what’s left of the solid chocolate out of the bowl. Add the second block of chocolate and fold constantly. When the temperature drops to 88°F, take the block out. (The chocolate blocks can be reused for other recipes.) Gently stir the melted chocolate for 1 minute more. Spread the chocolate, top, and cool Divide the melted chocolate between the prepared baking sheets, and working quickly, spread it to about 1/4 inch thick with an offset spatula. Immediately sprinkle the pistachios, raspberries, and violets over both sheets of warm chocolate, pressing down lightly. Place in a cool (60°F to 65°F) room or refrigerate it for just 5 minutes to set. For best results, let the bark sit for 12 hours before breaking it into shards. nutrition information (per serving): Calories (kcal): 280, Fat Calories (kcal): 160, Fat (g): 18, Saturated Fat (g): 9, Polyunsaturated Fat (g): 1, Monounsaturated Fat (g): 6, Cholesterol (mg): 10, Sodium (mg): 45, Carbohydrates (g): 30, Fiber (g): 1, Sugar (g): 28, Protein (g): 4 Photo: Scott Phillips Rate this Recipe and View Reviews

Nutrition