Description
This White Chocolate Bark with Candied Ginger is a simple yet elegant dessert perfect for holiday gifting or a sweet treat. Featuring creamy melted white chocolate studded with zesty candied ginger, toasted nuts, and a sprinkle of flaky sea salt, it combines sweet, spicy, and crunchy textures for an irresistible bite.
Ingredients
Scale
Main Ingredients
- 12 ounces white chocolate (bars or chips)
- 1/3 cup candied ginger, finely chopped
- 2 tablespoons toasted chopped pistachios or almonds (optional)
- 1/2 teaspoon flaky sea salt (optional)
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Chop toppings: Finely chop the candied ginger and optional toasted nuts so they are ready to sprinkle evenly over the chocolate.
- Melt the white chocolate: Use a heatproof bowl set over a pot of simmering water (double boiler method) or microwave the chocolate in 30-second intervals, stirring between each until smooth and fully melted.
- Spread the chocolate: Pour the melted white chocolate onto the prepared baking sheet and use an offset spatula to spread it into an even 1/4 inch thick layer.
- Add toppings: Immediately sprinkle the chopped candied ginger, toasted nuts, and flaky sea salt evenly over the top of the chocolate before it sets.
- Set the bark: Let the bark cool at room temperature for 1–2 hours until firm, or refrigerate for 30 minutes to speed up the process.
- Break and store: Once fully set, break the bark into approximately 12 pieces and store in an airtight container at room temperature for up to 1 week.
Notes
- Use high-quality white chocolate for the best flavor and texture.
- For visual contrast and added flavor, swirl in some melted dark chocolate before the bark sets.
- This bark makes a beautiful and delicious edible gift for holidays or special occasions.
- Store in a cool, dry place to prevent melting or softening.
