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Red and Green Recipe: White Chocolate Bark with Fresh Mint, Almonds, and Dried Berries
Chocolate bark may be the easiest dessert in the world to make. All you do is melt the chocolate in a double boiler, spread onto a baking sheet, top with flavorings, and refrigerate. For this chocolate bark, I used the colors of Christmas: snow white from the white chocolate and almonds, winter green from the fresh mint, and Rudolph red from the dried strawberries and raspberries.
The inspiration for this bark comes from a chocolate shop in Barcelona called Escriba. The shop is stunning, everything a chocolate shop should be in its stately whimsy crowned by a giant peacock stained glass window. On the sweets counter sat fresh mint leaves, covered in a thin layer of set dark chocolate. It was love at first bite, and for this bark, I similarly used fresh mint, which counters the sweetness of the thin layer of white chocolate perfectly. Almonds imbue a nutty crunch, and dried berries a fruity-tart sweetness. It is perfect to wrap up in cellophane and give away as holiday cheer.
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Red and Green Recipe: White Chocolate Bark with Fresh Mint, Almonds, and Dried Berries
About This Recipe
Ingredients
- 8 ounces of good white chocolate, chopped up
- 15 fresh mint leaves, chiffonade
- 20 dried raspberries
- 6 dried strawberries
- 1/4 cup toasted slivered almonds
Procedures
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1
Set up a double boiler, being sure that the bottom of the bowl does not touch the simmering water in the pot beneath. Add the chopped white chocolate to the bowl.
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2
While the chocolate is melting, chiffonade the mint, and chop the dried berries. You want all the ingredients to be about the same size and shape as the almond slivers.
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3
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4
Refrigerate the chocolate for two hours, then invert the hard block onto a cutting board, and peel off the wax paper. Turn it around again so the toppings face up, and use a knife to cut the bark into shards.
