White Chocolate Bark

If you’re thinking that the words ‘chocolate’ and ‘bark’ don’t really seem to belong together, worry not! In this super-quick and easy-to-follow recipe, you’ll learn how to throw together a few simple ingredients to create a delicious, deconstructed dessert that’s as eye-catching as it is delicious. 

Just remember, you’re using canna-butter in this recipe, so test the strength of this key ingredient before starting, then get busy with your ‘bark’ - bite-sized shards of white chocolate, infused with cannabis-buttered pistachios. Decorate with dried berries, dessicated coconut and edible spring flowers for a pretty dessert platter with a punch...

Ingredients 

  • 1 packet (100g) pistachio nuts, shelled 
  • a dollop of canna-butter - at your preferred strength
  • ¼ cup (60ml) desiccated coconut, lightly toasted 
  • 450g (about 6 slabs) high quality white chocolate, finely chopped
  • 1/2 cup (125ml) dried cranberries, or apricots, roughly chopped 
  • 2 tsp (10ml) dried raspberry and blueberry powder (optional - try Faithful To Nature for their sustainably-grown, local options) 
  • A selection of edible flowers like violets or lavender 

Method

  1. Heat a heavy-based saucepan on medium heat. 
  2. Add pistachios and toast lightly. Add canna-butter to the pan and toss, so all the nuts are completely coated. Cool slightly, then chop nuts roughly. 
  3. Pour enough water to fill a third of a heavy-based pot, bring to the boil. 
  4. Place white chocolate in a heatproof glass bowl that is big enough to fit snugly into the top of the pot. 
  5. Place bowl of chocolate carefully over the simmering pot of boiling water, ensuring the glass does not make contact with the water (disaster!). 
  6. When it starts to melt, stir the chocolate with a rubber spatula and keep stirring until it is completely melted. 
  7. Fold the coconut and 2/3 of the toasted pistachio nuts through the chocolate, taking care that all your ingredients get good chocolate coverage. 
  8. Pour the melted chocolate mixture onto a lined rectangular baking tray. Sprinkle the top with the remaining cooled pistachios, cranberries and dried berry powders and edible flowers. 
  9. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark into 16 pieces and serve at room temperature.

For more cannabis foodie inspiration, get your own copy of Edibles or the latest issue of Kitchen Toke

Photography by Micky Wiswedel

Styled by Caro Gardner

Leave a comment