The present tense doesn’t need to be a tense one if you could eat a present. Confused? That was the objective actually – to ask you how would you feel if you could eat a present and move into future with a happy tummy? This Christmas you can try to find out which of the presents you will receive are edible, which are wearable and which are merely for personal or home use. Why not gift a loved one the joy of receiving a gift which could actually be eaten too?
Today’s edition of cooking stories is all about this edible present for Christmas. Be it a white Christmas or not this year, the bookies can slash the odds time and again – but the weighted appeal of the white chocolate will continue to tease the taste-buds during this festive season.
Rather than savouring the chocolaty delights on its own, leave your own signature mark by creating a chocolate bark out of it by gently sprinkling some edible rose petals, roasted pistachios and ruby red pomegranates. Christmas is all about food, feast and fiesta. The time to present presents and being presentable to exchange pleasantries. The edible white chocolate barks are your perfect present to bring delight when they will be unwrapped and will bring delight when they will be given a bite or two.
Ingredients I Used:
5 cups (20 ounces) 31%-33% white chocolate, tempered (“How To Temper Chocolate” instructions below)
1/2 cup dried culinary rose petals or rose buds
1/2 cups roasted pistachios, roughly chopped
3/4 cup pomegranate
1 tsp flaky sea salt
Line a large baking sheet pan with parchment paper
Step one: Set aside a small handful of chocolate. Place remaining chocolate in a heat-proof bowl and set over a pot of 1-inch simmering water. Stir occasionally until approximately two-thirds or 80% of the chocolate has melted. Remove bowl from pot and wipe off excess water from the bottom of the bowl. Do not allow any water to touch the chocolate or it’ll seize.
Note: This method is known as ‘Direct Method Tempering’ or ‘Incomplete Melting Technique’. Only use unmelted tempered chocolate for this method. Do not use old chocolate that has already been melted down and used before. All store-bought chocolate (whether chips, pistols, coins, or bars) is already in temper. This is why it’s solid, snaps when broken apart, and can be packaged without melting to the touch.
Step two: Stir the chocolate to incorporate the unmelted chocolate. The unmelted chocolate will cool down the melted chocolate to the proper temperature zone. Pour tempered white chocolate onto prepared baking sheet. Using an offset spatula, quickly spread out chocolate into a thin and even layer. Immediately sprinkle on rose petals, pistachios, strawberries, and sea salt evenly over the entire surface. Gently press toppings into the chocolate. Let chocolate bark set completely.
Step three: Transfer bark onto a large cutting board. Heat the blade of a sharp chef knife under running hot water, wipe off wet blade with a kitchen towel, and cut bark into 2×2-inch strips to create individual squares . Reheat and clean off knife blade between each cut in order to keep square edges clean. If preferred, skip the squares and break apart bark with clean hands into small to medium sized pieces ( I did that as I like them to look naturally messy).
Top tip: Store white chocolate bark in an airtight container, at room temperature, for up to 2 weeks.
These barks are a total make ahead and have a good long shelf life, so you’ll be snacking into the new year.