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Pistachio White Chocolate Bark
DIY Holiday Chocolate Bars. Perfect for gift-giving.
Course
Dessert
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Author
I Sugar Coat It
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.