White chocolate bark is the quickest (and easiest) way to make an eye-catching dessert that instantly dresses up any occasion. It’s basically a customized candy bar loaded with your favorite toppings that tastes every bit as good as it looks. White chocolate is also the perfect canvas for playing with color making each batch look like a unique work of art!
A great dessert is all about balance. Even if you’re not sure you are a fan of white chocolate, try this Indian-inspired version. The cardamom, apricots, pistachios, and rose petals add a zesty, tart, chewy, crunchy, and floral elements to the sweet creamy base. Each bite is a super satisfying combination of flavors and textures.
This homemade dessert is so effortlessly fancy that it will take center stage however you serve it. We’re making this chocolate bark for Holi because the festive bright splashes of color and rich flavors are perfect for our celebration. It may look like it came from a candy shop but it only takes 5 ingredients and mere minutes to prepare.
Ingredients
This recipe requires just 5 ingredients and you can change them up to your liking. I would highly recommend you try the ground cardamom for “Peda-like” (Peda is an Indian milk dessert) flavors.
- White baking chocolate – for creamy rich flavor and silky texture
- Cardamom – floral aromas of green cardamom will remind you of delicious Indian desserts. Also adds a citrusy note, lovely against the sweet chocolate
- Pistachios – for nutty earthy flavors and desirable crunch
- Dried Apricots – tangy, sweet, and chewy. Look like little citrine gems against the smooth chocolate
- Rose Petals – delicate floral aroma, a splash of color, and heavenly match for cardamom
White Chocolate Bark Variations
This recipe is really a technique you can use again and again changing up the toppings to fit your special occasion. Here are some of our favorite ideas!
- Holidays and special occasions. Customize the toppings! Make a red and pink topped version for Valentine’s Day to show the love ❤️ 💗
- Dinner parties and Cocktail parties—a light sweet bite to end a meal.
- Dress up a cheese and charcuterie board with pretty pieces of bark studded with dried fruits and nuts. They’ll be the first to go!
- Elevate movie night by tossing small pieces of white chocolate bark with popcorn. Sweet and salty there is nothing better!
- Makes lovely gifts! Fill individual cellophane bags with pieces of bark and tie them with ribbon for a truly “sweet” gift.
What is White Chocolate
White chocolate consists of cocoa butter, sugar, milk solids, and sometimes vanilla for added flavor. White chocolate contains cocoa butter, but no cocoa solids which distinguishes it from milk and dark chocolate. Because of its unique properties, white chocolate has a more smooth, silky, and buttery texture as well as a lower melting temperature.
Tips
- Use good quality chocolate. I have used Ghirardelli chocolate chips but you can also use the white chocolate bars. Just remember to chop the chocolate into smaller pieces so it melts easily and evenly
- Due to its lower melting point, take care when melting. White chocolate chips especially can seem to retain their shape when melting so never go by eye alone. Remember to set the microwave to 50% power and check and stir as stated in the recipe.
- Depending on the freshness of your ground cardamom powder you may need more or less. If you are using fresh or home ground cardamom, you will only need ½ teaspoon for perfect flavor and aromas. If it’s older you may need up to 1 teaspoon.
- Edible dried rose petals are sold in Persian/Iranian supermarkets or you can also buy them online on amazon
Substitutions
- You can melt white chocolate with a double boiler or bowl set over a simmering pot of water. Make sure to keep the water at just a simmer, not a rapid boil. Make sure the bowl of chocolate does not touch the water when it is set in place in the pot. And keep water from splashing into the chocolate. Go slow, stir, and don’t overheat the chocolate.
- If you are allergic to pistachios you can skip them or add your favorite nuts.
- You can substitute apricots with your favorite dried fruit such as raisins, cranberries, or dried cherries.
- Chocolate bark can also be made with milk or dark chocolate instead. Or a combination. Choose toppings that will compliment whichever chocolate you choose.
Steps to make homemade bark
- Place the chocolate in a microwave-safe bowl(photo 1)
- Heat at 50% power for 2 to 3 minutes or until the chocolate is melted. Stir every 30 seconds(photo 2)
- Once the chocolate is melted add ground cardamom(photo 3) and mix well(photo 4)
- Pour the melted chocolate on the parchment paper and evenly spread with a silicone spatula about 10” x 12” rectangle (photo 5)
- Sprinkle pistachios, apricots, and rose petals on top. Gently press them down with a clean silicone spatula or the back of a spoon. Refrigerate for an hour or freeze for 20 minutes (photo 6)
- Cut the bark into pieces and enjoy (photo 7). Store in an airtight container in a cool dry place
Storing
Chocolate bark stays fresh at room temperature for up to a week. Make sure to keep it in a cool, dry place like your pantry in an airtight container.
Did you enjoy this easy dessert? Here are some more treats you will love:
- Kalakand – EASY Ricotta cheese burfi
- Rose Falooda – Creamy rice kheer without any cream
- Gajar Halwa – Quick carrot pudding with cardamom, saffron & nuts
- Mango cheesecake – The best Instant Pot cheesecake
- Rose Milk Cake – Ricotta Cheesecake with rose, cardamom & pistachios
White Chocolate Bark with Cardamom, Rose, and Pistachios
Ingredients
- 11 oz Ghirardelli premium white chocolate chips ** about 2 cups
- ½ teaspoon ground cardamom **
- 6 dried apricots diced
- 2 tablespoons pistachios rough chopped
- 1 tablespoon rose petals
Instructions
- Line a baking tray with parchment paper
- Place the chocolate in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds. Once the chocolate is melted add ground cardamom and mix well.
- Pour the melted chocolate on the parchment paper and evenly spread with a silicone spatula about 10” x 12” rectangle.
- Sprinkle pistachios, apricots, and rose petals on top. Gently press them down with a clean silicone spatula or the back of a spoon. Refrigerate for an hour or freeze for 20 minutes.
- Cut the bark into pieces with a sharp knife or simply break into smaller pieces by hand. Store in an airtight container in a cool dry place.
Video
Notes
- I have used Ghirardelli chocolate chips but you can also use the white chocolate bars. Just remember to chop the chocolate into smaller pieces so it melts easily and evenly
- Depending on the freshness of your ground cardamom powder you may need more or less. If you are using fresh or home ground cardamom, you will only need ½ teaspoon for perfect flavor and aromas. If it’s older you may need up to 1 teaspoon.
- You can also melt white chocolate with a double boiler or bowl set over a simmering pot of water. Make sure to keep the water at just a simmer, not a rapid boil. Make sure the bowl of chocolate does not touch the water when it is set in place in the pot. And keep water from splashing into the chocolate. Go slow, stir, and don’t overheat the chocolate.
Sindu James says
Where do you get dried rose petals?
Archana says
Persian stores or amazon. I have linked it on the recipe card.
Ramya says
will be making this soon i never had holi chocolate before am indian too but am in Singapore will dm you if i make this and let you know how it goes Thanks Ramya
Tina says
We tried this recipe and it is one of the prettiest things I’ve ever eaten. Tastes great too. Thank you for the recipe 🙂