Anindya says that Social Media is a hungry beast. We have to feed it every day for it to survive. The same goes for this website too. Maybe not everyday, but we do have to maintain a social calendar and write relevant recipes and other blog posts. It’s that time of the year, when after Durga Puja post, comes Halloween and then Diwali. And even though a traditional recipe would have caught more eyeballs and a better google ranking, we were exhausted with several brand projects. We took a shortcut and created a fun recipe that is easy to make and appealing to everyone. It’s a white chocolate bark recipe for Diwali with pistachio, cranberries and rose petals. 

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What flavours will go with white chocolate bark? 

As you all know, white chocolate is not really chocolate but milk solids. And it has a creamy texture and tastes like solid condensed milk. Naturally, white chocolate goes really well with a multitude of Indian flavours. You can combine it with saffron and almonds. Cardamom-infused white chocolate has an incredible flavour. You can be brave enough to try white chocolate with curry leaves. I wanted to have a fun and festive look for the Diwali recipe. Hence I made this white chocolate bark with rose petals, pistachio, and cranberries. Cranberries do provide the necessary tartness and relief from all the sweetness. 

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Tips and Tricks 

  • If you cannot find white chocolate coverture, use a white chocolate compound, preferably a good quality one.
  • Keep all your ingredients ready before you start melting the chocolate.
  • Keep a tray with parchment paper ready on the side. 
  • Dry roast the pistachios a little bit and cool them down immediately by transferring them to another container.
  • Don’t chop them too fine and discard any leftover skin.

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Storing Suggestions

You can store white chocolate bark in the refrigerator for at least a month. In a humid place like Kolkata, you have to refrigerate. However, in colder and less humid places, you can leave the barks in an airtight container in a cool place for about a week. 

White chocolate bark is an excellent Diwali gift and can be part of a hamper. Here’s another recipe of chocolate badam barfi that can be an excellent gifting option as well. 

 

 

 

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White chocolate bark with pistachio, rose petals and cranberries

It's a perfect Diwali recipe- easy to make, good for gifting and everyone loves it.
Prep Time 10 mins
Cook Time 10 mins
Course Appetizers, Desserts
Cuisine Global, Indian
Servings 8

Ingredients
  

  • 300 gms white chocolate compound or coverture
  • 2-3 tbsp pistachio
  • 2 tbsp rose petals
  • 2 tbsp dried cranberries

Instructions
 

  • Dry roast the pistachio till just before they have browned and take them off the heat and transfer them to another container.
  • Once cool, chop the pistachios into small pieces. Chop the cranberries into smaller pieces too
  • Keep everything ready in separate bowls.
  • Place parchment paper on a baking tray or any large plate and keep it ready.
  • Chop the white chocolate into small pieces.
  • Take the white chocolate in a microwave-proof glass container with a wide mouth.
  • Melt in the microwave in bursts of 20 seconds, 20 seconds and then 10 seconds.
  • Each time, stir it a little bit. Towards the end, you can do it for another 10 seconds and whisk for a couple of minutes to bring the temperature down.
  • Pour the white chocolate into the prepared tray. Spread with a spatula to a moderately thin layer.
  • Sprinkle pistachio, cranberries and rose petals all over and gently press them a little.
  • Let this cool down and solidify. If it is not too hot where you live, then this will become solid within no time. Or else, you can transfer the tray to the refrigerator for 10 to 15 minutes and it will set.
  • Once set, break this into as many pieces as you want.
  • Store in an airtight container in the refrigerator for a month. If you are keeping outside and if you have a favourable climate, then this will stay good in a cool place as well.
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