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Rose-swirled white chocolate bark

2010 February 11
by taiyyaba

Check it out! This Rose-Swirled White Chocolate Bark is a Food52 Halloween Treats Editor’s Pick!

Fruit and nut white chocolate bark

Sweet, tart dried cranberries. Earthy, bright apricots. Dark, crunchy walnuts. Smooth and creamy white chocolate – what is not to love?

I used Ina Garten’s White Chocolate Bark recipe for these beauties. The fruit-and-nut one, as you can see, is almost the same as hers. The only difference is that I toasted the walnuts before adding them to the chocolate.

That chocolate was good.

Rose-swirled white chocolate bark

But this one. This one was phenomenal.

The rose-swirled chocolate is absolute joy for the senses. The colors are immediately striking. And the flavors. Oh the flavors. And the textures! The exotic perfume and rich sweetness of rose syrup contrasts absolutely perfectly with the crunchy, salty pistachios and coconut. The creamy white chocolate softly balances it all out.

White Chocolate Bark
Pictures are in Lightbox – click the first on the left to start the slideshow.

Rose-swirled white chocolate bark

1/4 cup Rooh Afza Sharbat syrup, or more to taste (learn more about Rooh Afza here)
1/4 cup roasted and salted pistachios
1/4 cup sweetened flaked coconut, toasted till golden brown

Have all your materials next to you so you can work quickly. The chocolate has to be warm and unhardened so that the swirl will work and the nuts will adhere. You’ve got a 60 second window before it starts getting to solid to change.

Melt the white chocolate according to Ina Garten’s recipe and spread it on a large piece of parchment paper.

Drizzle the Rooh Afza over the chocolate. The syrup is very thick, so it helps to pour it out of the big bottle into a smaller vessel for more control while pouring. Also, don’t hold the vessel too close to the chocolate while pouring – raise your hand at least 6 inches above to get a thin stream. Use a skewer or butter knife to swirl the syrup around the white chocolate.

Sprinkle the pistachios and toasted coconut on top and press (very) lightly.

Keep the chocolate in a cool place until it hardens. Crack or cut into large pieces to serve.

6 Responses leave one →
  1. sophia permalink
    February 12, 2010

    i love checking in on your blog and seeing the progression. you’ve gone from being creative to creating beauty! mashallah also making me hungry lol

  2. February 12, 2010

    Absolutely delicious – and beautiful!

  3. admin permalink*
    February 16, 2010

    Thanks, friends!

  4. April permalink
    March 29, 2011

    I’ve got a neighbor’s dish to return and empty it will not go. Problem, though…can I make rooh afza syrup (I mean in Syria or is it available by another name or just it’s not on my usual grocery list)? The link is blocked and am tired of viruses invading us using unblocker techniques. This chocolate looks scrumptuous!

    • admin permalink*
      April 6, 2011

      April –

      I hope your family and friends are all safe in Syria! It’s such a beautiful country.

      I don’t think you could make Rooh Afza – or, rather I don’t know how to. I think pomegranate molasses would be a great flavor substitute, though it would be stickier and less cohesive. You could also try a white chocolate base with a dark chocolate swirl.

      Good luck!

  5. Amna permalink
    August 12, 2011

    I’m a huge Rooh afza fan! I’ll try this out soon inshaAllah!

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