Best 2 White And Dark Chocolate Dogwood Bark Recipes

In the realm of culinary craftsmanship, one encounters an intriguing dessert that artfully combines the contrasting flavors of white and dark chocolate with the delicate allure of dogwood bark. As a confection crafted with meticulous attention to detail, this dessert tantalizes the taste buds with its symphony of textures and flavors. Delve into the world of white and dark chocolate dogwood bark, an exquisite treat that transforms the ordinary into the extraordinary.

Let's cook with our recipes!

WHITE CHOCOLATE HOLIDAY BARK

White Chocolate Holiday Bark image

Provided by Food Network Kitchen

Categories dessert

Time 1h35m

Yield About 1 1/2 pounds

Number Of Ingredients 4

Ingredients

1 pound finely chopped white chocolate
1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled

Steps:

Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

THE BEST WHITE CHOCOLATE ALMOND BARK

The Best White Chocolate Almond Bark image

Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.

Provided by Kimberley

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h17m

Yield 24

Number Of Ingredients 4

Ingredients

1 ¼ cups whole almonds
3 cups white chocolate melting wafers
3 tablespoons butter
1 teaspoon almond extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g

Tips:

To create a smoother mixture, use melted white and dark chocolate. For a chunkier texture, finely chop the chocolate and stir it in.
Use a combination of both chopped and grated chocolate for varied textures.
Press the chocolate mixture firmly into the pan to prevent crumbling.
Chill the chocolate mixture for at least two hours, or overnight, for a cleaner cut.
If the chocolate mixture is too firm to cut, let it come to room temperature for a few minutes before slicing.
Store the dogwood bark in an airtight container in the refrigerator for up to two weeks.

Conclusion:

White and dark chocolate dogwood bark is an easy and delicious treat that can be enjoyed by people of all ages. With its contrasting colors and flavors, it's sure to be a hit at any party or gathering. Plus, it's a great way to use up leftover chocolate. So next time you have a hankering for something sweet, give this recipe a try. You won't be disappointed!