Don’t get intimidated- chocolate bark is quicker and easier to make than you might think. The best part is that it’s also super customizable to suit any palate. This white chocolate bark features soft candied ginger, crunchy macadamia nuts and sweet shredded coconut, which all harmoniously come together into one perfect sweet treat.
Not only is it fun to make with family members of all ages, but this white chocolate bark would also be a delicious homemade stocking stuffer. Simply combine all your toppings into a bowl, and set aside for later. Next, some patience is required here as you temper your chocolate on the stove. You won’t want to skip tempering the chocolate, because it gives a beautifully smooth and shiny finish. Stir in your toppings and spread out on a pan to cool in the fridge. Then the fun part: crack it into pieces and enjoy!
What is tempering chocolate?
Tempering chocolate is a typical process in making candies and confections, where you heat, cool and reheat your chocolate. Through this process, the chocolate’s structure is stabilized, leading to a glossy finish and a firm snap when broken.
What kind of white chocolate should I use?
For this white chocolate bark, we recommend skipping the usual baking chips. Baking chips typically contain stabilizers that prevent them from easily melting or losing shape when in high heat. If you use them to make bark, it will be thicker and harder to pour. Instead, look for high-quality white chocolate chunks or bars.
What’s the best way to melt white chocolate without burning it?
The best way to avoid burning your chocolate is to be patient! When the water in your saucepan has reached a gentle simmer, place a heat-safe bowl on top and melt 2/3 of your white chocolate while stirring until smooth. Make sure the temperature reaches 100°F to 110°F (37°C to 43°C) on an instant-read thermometer.
At this point, you should remove the bowl from heat and add in your remaining chocolate. Keep stirring until melted and temperature reaches 84°F to 86°F (29°C to 30°C).
White Chocolate Ginger Macadamia Bark
Equipment
- baking sheet
- Heat-safe bowl
- digital thermometer
Ingredients
- ½ cup shredded sweetened coconut divided
- ⅔ cup soft candied ginger divided (see note #1)
- ⅔ cup macadamia nuts divided
- 454 g white chocolate finely chopped and divided (see note #2)
- 1 tsp coconut extract
- ½ tsp flaked sea salt optional
Instructions
- Line baking sheet with parchment paper.
- In small bowl, combine half of the coconut, ginger and macadamia nuts. Set aside for sprinkling.
- In heat-safe bowl set over saucepan of gently simmering (not boiling) water, melt two-thirds of the chocolate, stirring, until smooth and temperature reaches 100°F to 110°F (37°C to 43°C) on an instant-read thermometer.
- Remove bowl from heat; add remaining chocolate and stir continuously until melted and temperature reaches 84°F to 86°F (29°C to 30°C).
- Stir in coconut extract and remaining coconut, ginger and macadamia nuts. Scrape onto prepared pan, spreading with an offset spatula to ¼-in (5-cm) thickness. Sprinkle with reserved coconut, ginger, macadamia and sea salt (if using).
- Refrigerate until chocolate is firm, about 15 minutes (see note #3). Break into pieces.
Notes
- For a smooth texture, use bars or chunks of good-quality white chocolate rather than baking chips. The chips contain stabilizers to prevent them from easily melting, and the resulting melted chocolate is thicker and less pourable.
- For soft candied ginger, use store-bought jar of candied ginger in syrup. Drain ginger, then pat dry and then toss in 1 cup sugar. Let air dry overnight.
- The bark can be stored in an airtight container and refrigerated for up to 5 days.
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