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My review
Ghirardelli Holiday Bark 4 Ways: Green Tea and Sea Salt Bark
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Ghirardelli
"Melted white chocolate and white chocolate mixed with green tea powder are swirled on a baking sheet, sprinkled with sea salt, then chilled for this variation on chocolate candy bark."
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Ingredients
1 h 5 m servings 156Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- Line a baking sheet with parchment paper. Set aside.
- Place 2 chopped white chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
- Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
- Divide melted chocolate in half. Stir matcha into half of the chocolate.
- Alternately, spoon white and green chocolate onto the prepared baking sheet. Spread about 1/4 inch thick and gently swirl with a spatula. Sprinkle with salt.
- Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
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Footnotes
- Test Kitchen Tip: To make this extra special, substitute flaked sea salt (Maldon) for the sea salt and add 2 tablespoons edible flowers on top before chilling.
- For 3 variations on the Green Tea and Sea Salt recipe, click on the links below.
- Orange Pistachio Bark
- Deconstructed Candy Bar Bark
- Peppermint Bark