Valentine’s Day is quickly becoming more and more extravagant every year. Although my husband is personally against this “Hallmark-generated holiday,” we do enjoy celebrating with the kids. Now that they older, gone are the days of homemade Valentine’s Day cards and class parties. But my teens certainly won’t say no to something sweet on this fun holiday.
There is something classic about giving your love some chocolate and roses on Valentine’s Day. So why not combine the two and give your sweetie something extra special, like this White Chocolate Bark with Roses and Raisins. Your valentine will think you spent hours in the kitchen preparing this beautiful bark, or purchased it at an expensive boutique. But despite its beautiful appearance, it is actually quite simple to make.
Middle-eastern cuisine has long incorporated roses in their cooking, especially in desserts. For this special white chocolate bark, it is studded with dried rose petals, chopped pistachios and plump Sun-Maid raisins. The chocolate is scented with rosewater and ground cardamom, which really indulges all of your senses.
Adding rosewater to melted chocolate can be tricky. You have to wait for the melted chocolate to cool for 5 minutes or else it will quickly “seize” and turn into a clumpy mess. And yes, I am totally speaking from experience! You can find rosewater in middle-eastern stores, but this bark is still delicious without it. Culinary dried roses can be found in both Asian and middle-eastern markets, and even in some gourmet food stores, too.
Beautiful to look at, fragrant to smell, and a flavor that is really extra-ordinary. Your Valentine will swoon!
White Chocolate Bark with Roses and Raisins
14 oz white chocolate chips
1/2 cup Sun-Maid raisins
1/3 cup chopped pistachios
2 TBS dried culinary rose petals
1 tsp rosewater (optional)
1/2 tsp ground cardamom
- Line a baking sheet with parchment paper or silicone baking sheet and reserve.
- In a double boiler, melt white chocolate chips slowly over medium-low heat. White chocolate easily burns, so watch the temperature.
- When chocolate is melted and smooth, remove from double boiler and let it cool for 5 minutes. Stir in ground cardamom until combined.
- Quickly stir in rosewater (if using). If you do not let the chocolate cool first before stirring in the rosewater, the chocolate will quickly seize and get clumpy.
- Quickly pour chocolate mixture onto prepared baking sheet and spread evenly with a rubber scraper.
- Sprinkle raisins, chopped pistachios and dried rose petals evenly over the entire surface of the white chocolate.
- Chill chocolate in the refrigerator for at least 2 hours.
- Once completely set, break into rough shards of chocolate and serve.
Laura Bashar blogs at Family Spice, and is the photographer and co-author of the cookbook: Cooking Techniques and Recipes with Olive Oil. She’s also chaos manager of a family of five while soaking up the sun in San Diego, California.