'Tis the season for giving. So grab a few of these Pistachio White Chocolate Holiday Barks and stuff a stocking, or your face...
Edible gifts are the best, don't you think? And chocolate...even better! Throw in some nuts, freeze dried fruits, candy cane or what ever you fancy, or add a little food colour to customize further. The possibilities are as vast as your imagination allows.
The instructions on the packaging for the mold indicated using candy melts and melting them in the microwave. I tried and at least one corner of each bark burned half way into the melting process. Surprisingly, only the inside corners...
As I am not a huge fan of candy melts, I switched to chocolate and abandoned the microwave. Even when making ganache, I rarely ever use the microwave method, except for reheating. I've found I have more control when using the double boiler method. If you do not own a double boiler, simply place a glass, or metal bowl over a pot of simmering water on low heat and that will do the trick.
As with my ganache, I used Callebaut Chocolate Callets - white and semi-sweet. Once melted, I filled each mold cavity, added some coarsely chopped pistachio and smoothed the chocolate with a spatula. Tap the mold lightly on a flat surface and leave to set. I placed mine in the freezer for about 10 minutes to speed up the process.
Once set, very little effort is required to release the bars. Simply stretch/flex the mold so the the edges pull away from the side and remove the bar and enjoy!
Or... wrap them up and show your family and friends just how sweet you think they are. I had some fun with what I already had on hand - some candy favor bags, a decorative punch and a little twine. Below, I wrapped the chocolate in candy foil wrappers before using some left over wrapping paper to pretty them up. I'll add the labels later.
I have other plans for this mold, including cookies, brownies, and some other chocolate flavour combos. Let the gift giving begin!
What is your favourite gift to give (or receive)? See you in a few days for some more holiday fare!
(Note: This post contains Amazon affiliate links - see below.)
Servings: 4
Ingredients
- 750 grams White Chocolate I used Callebaut Callets
- 60 grams Pistachio nuts coarsely chopped
Instructions
- In a double boiler, melt the chocolate until smooth.
- Pour evenly into mold cavities.
- Sprinkle with nuts and use a spatula to press the nuts in and smooth the chocolate.
- Tap the mold on a flat surface to remove and air bubbles and level the chocolate.
- Let set at room temperature, or place in the fridge or freezer.
- Gently stretch the mold to release the bars.
Flavour Variations:
- White chocolate and pomegranate tendrils, freeze-dried fruits, such as berries, kiwi, mango etc.
- White chocolate can also be coloured. Use an oil based food colour, or powder. Mix the colour into the melted chocolate before pouring into mold.
- Dark chocolate with almonds (as seen in photos above), also pairs well with orange, or any of the above. Liqueurs are also a good flavour addition.
- Experiment and have some fun! Be sure to let me know if you do.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
01VanillaBean01 says
I love your molds Jacquee and I'm glad that you chose to use the white chocolate instead of the candy melts. Just wondering if you can add the extra ingredients (dried fruit, nuts, etc. to the melted chocolate before you pour the chocolate in the molds? Great gift idea and your packaging is lovely.
I Sugar Coat It! says
Thanks, Paula! Yes, adding the nuts etc. to the melted chocolate prior to pouring is fine. I added mine separately, so that I had more control over amount and placement in each bar. Plus, it gave me the flexibility to add something different to each bar.
Radhika says
Love this Jaquee. Its beautiful!
r
I Sugar Coat It! says
Thanks, R!
nickia says
Where can I get this mold?
I Sugar Coat It! says
It's a Wilton mold. I purchased mine from Michael's.