Description
Elegant dark chocolate bark swirled with white chocolate, topped with roasted cashews, orange zest, and delicate edible flowers for a crunchy floral dessert with a bright citrus finish.
Ingredients
Scale
- 12 ounces dark chocolate
- 4 ounces white chocolate
- 3/4 cup roasted cashews, chopped
- 1 tablespoon orange zest
- 1 teaspoon orange blossom water
- 2 teaspoons edible dried rose petals
- 2 teaspoons edible orange blossom petals
- 1/4 teaspoon flaky sea salt
Instructions
- Line a small tray or cutting board with parchment paper.
- Melt the dark chocolate gently in a microwave or double boiler until smooth.
- In a separate bowl, melt the white chocolate.
- Stir the orange blossom water into the melted dark chocolate.
- Spread the dark chocolate evenly onto the prepared parchment paper.
- Drizzle the white chocolate over the dark chocolate and swirl gently with a knife or toothpick.
- Sprinkle the chopped cashews, orange zest, edible rose petals, edible orange blossom petals, and flaky sea salt evenly across the surface.
- Refrigerate for 30 minutes or until fully firm.
- Break into rustic shards and serve chilled or at room temperature.
Notes
- Use high quality chocolate for the richest flavor.
- Toast the cashews before adding them for extra crunch.
- Store in an airtight container in the refrigerator for up to 10 days.
- Let the bark sit for a minute before breaking for cleaner pieces.