Topped with crushed pistachios, rose petals, and freeze dried strawberries, this rose water white chocolate bark is delicate tasting with hints of floral. Perfect as an everyday pick-me-up or wrapped up in a gift bag.
Believe it or not, I had never used rose water before. In fact, I'm not sure I had ever even tried rose water before. I'm here to report that it tastes just as you'd expect! As a rose water novice, I wanted to try it with something simple and safe: white chocolate. This rosewater white chocolate bark is so light and delicate tasting, with hints of floral. I don't think you can use "feminine" to describe a taste, but if you could, this bark would be it.
With the dried rose petals, this bark looks elegant and elaborate. Plus, "rose water" always sounds fancy... or at least I think so! But, this rose water white chocolate bark is SUPER easy and fool proof. In fact, it's so easy that I kind of don't even want to let the secret out.
This dessert would be perfect for a special occasion or even as an everyday pick-me-up. I think it would look absolutely stunning as part of a dessert table for a bridal or baby shower, along with my vegan, gluten-free raspberry pistachio donuts. Imagine how pretty that would be! I also think this rose water white chocolate bark would make for the perfect Valentine's Day present or festive party giveaways.
Looking for more beautiful sweets?
- 48 oz vegan white chocolate chips
- 1 tsp rosewater
- ¼ cup pistachios, chopped
- ¼ cup dried rose petals
- ¼ cup freeze dried strawberries
- (optional) pinch of salt
- Line a half sheet tray with parchment paper.
- Temper the white chocolate: bring water to a soft boil in a sauce pan. Pour chocolate into a heat-proof bowl and put over the sauce pan. Make sure the bottom of the bowl is not touching the water. Carefully (it's hot!) stir the chocolate until fully melted. Should take ~5 minutes.
- Remove the bowl from the heat and add in the rosewater. Mix to combine.
- Working quickly, pour the chocolate onto a parchment lined half sheet tray. Use an off-set or rubber spatula to smooth out chocolate evenly onto sheet tray. It doesn't have to be perfect.
- Sprinkle the rose petals, strawberries, and pistachios over the chocolate. Lightly press them down to ensure they don't fall off once chocolate hardens.
- Refrigerate chocolate until firm, about 30 minutes.
- Once chocolate is set, remove from refrigerator and tap the tray to break the chocolate into bark or use a knife to cut into more uniform pieces.
- Store chocolate in refrigerator for up to 3-4 weeks or in the freezer indefinitely.
*If cutting the chocolate into uniform pieces, run the knife's blade under hot water to get a clean cut.
Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 60mgCarbohydrates: 33gFiber: 0gSugar: 32gProtein: 3g