Spring Blossoms White Chocolate Bark

Spring Blossoms White Chocolate Bark

Makes 8 uneven portions
Author Wendy Sondov

Ingredients

  • 2 cups white melting chocolate I use Bada Bing Bada Boom white candy and molding formula
  • ¼ - ⅓ cup dark or milk melting chocolate I use Bada Bing Bada Boom dark candy and molding formula
  • Sprinkles pastel colored flowers, matching pastel colored pearl sprinkles

Directions

  1. Line a baking sheet or jelly roll pan (12” x 17”) with wax paper. Set aside.
  2. Put the dark or milk melting chocolate in a small ziplock bag. Microwave at 50% power for about 45 seconds, or until just melted. Set aside.
  3. In a medium bowl, melt the white chocolate in the microwave at 50% power for 1 minute. Remove and stir. Return to the microwave and heat at 50% power for 1 minute or until just melted. Stir until smooth.
  4. Pour the melted white chocolate onto the prepared pan. Spread evenly with a knife or spatula to desired thickness (1/8” -1/4”). Gently shake the pan side to side to even out the chocolate and smooth the surface.
  5. Cut a tiny corner off the bottom of the ziplock bag containing the melted chocolate. Pipe 8 or 9 tree trunks with branches, randomly around the white chocolate surface. Sprinkle the trees with pastel flower sprinkles and a few pearls. Add additional sprinkle flowers and pearls over the entire surface.
  6. Place in the refrigerator for 15-20 minutes, or until set. Use a knife to cut around the trees for individual portions.
  7. Can be stored for at least 2 weeks at room temperature, wrapped in cellophane candy bags or in an airtight container with wax paper between layers.

Packing Tips

Wrap individual portions of bark in sealed cellophane candy bags. Place the bags in a freezer weight ziplock bag or plastic storage container. Only ship chocolate during cool weather.