White Chocolate Bark with Pistachio, Rose, and Raspberry Gluten-Free Recipe
MAKES 1 (6 BY 10-INCH) SHEET Store leftovers covered at room temperature.
AuthorTanya Emerick
Ingredients
2cups(11 ounces) chopped white chocolate, preferably Valrhona brand
1tablespoonchopped pistachios
1pinchrose sugar(optional)
4dried organic rosebuds or 2 teaspoons organic rose petals(optional, get them here)
1teaspoonground or crushed freeze-dried raspberries or freeze-dried strawberries
4gluten-free macaronsfor garnish (optional)
Instructions
Line a baking sheet with parchment paper. In a microwave-safe bowl, microwave 1 cup of the white chocolate for 30 seconds. Remove and stir. Repeat microwaving in 30-second bursts until chocolate is smooth. Stir in the remaining 1 cup chocolate until smooth.
Pour the melted white chocolate onto the prepared baking sheet and spread into a 6 by 10–inch rectangle. Working quickly, sprinkle the chopped pistachios, rose sugar, rose petals, and freeze-dried raspberries on top. Add the macarons. Let sit 30 minutes to harden. Break the bark into pieces and serve.