Beautiful and elegant, this White Chocolate Bark with Roses Raisins is an easy treat to whip up and show your Valentine how special they are. Sponsored by Sun-Maid Raisins.
February is practically here and you know what that means. Sure, the Super Bowl is days away, but I’m not talking football. I’m talking about every man’s OTHER favorite holiday (snort snort!), Valentine’s Day. For most people, Valentine’s Day means love, roses, chocolates and champagne.
Some couples take it to the extreme, while others don’t give it much thought. In our house, with the kids getting older, it means no more homemade Valentine’s Day cards or class parties. But I still like to make something sweet and special to show my family how that I love them.
Of course when we talk about Valentine’s Day, we all think about the classic gift of chocolates and roses. So why not combine them both and give your sweetie something extra-special, like this white chocolate bark with roses, pistachios and raisins.
Why this recipe is so awesome
Chocolate bark is notoriously found during the Christmas holidays, but it has evolved from the simple chocolate and peppermint combination and can be found in numerous varieties all year long. And this chocolate rose bark is perfect for Valentine’s Day.
Persians have long been baking sweet treats with roses and rosewater. In fact, you can find rose scented confectionaries all over the middle east. This chocolate rose bark uses dried culinary roses, which you can find online, in middle eastern and asian markets. They really add a pop of color, aroma and sweet flavor to your cookies, cakes and bars.
Persians and middle easterners also love baking with rosewater, which you can find online and in middle eastern markets. You can also make your own rosewater simply by steeping fresh, organic rose petals in hot water, like a tea. Then you discard the roses petals, and bottle up your homemade rose water.
Bark is very simple to make with the only skill you need is to melt chocolate. You do have to be careful when melting white chocolate, as it burns very easily. Also, once melted, you have to let it cool for about 5 minutes before you stir in the rose water, otherwise the chocolate will “seize” and turn into a clumpy mess.
Ingredients you need
- White chocolate: You can use chips or break down a bar, just choose a high quality white chocolate.
- Raisins: You can use any dried fruits like cranberries or apricots. Just chop up any large pieces.
- Pistachios: You can also use almond slivers.
- Dried culinary rose petals: For me, nothing says Valentine’s Day like roses. But you can use other dried edible flowers.
- Rose water (optional): You can make your own or use store bought
- Ground cardamom: If you do not have cardamom, you can also try crushing in some aromatic tea, like Earl Grey.
1. In a double boiler, slowly melt white chocolate chips over medium-low heat. White chocolate easily burns, so watch the temperature and stir constantly. When chocolate is melted and smooth, remove from double boiler and let it cool for 5 minutes. This is very important!!!
2. Stir in cardamom.
3. If using, quickly stir in rosewater. If you do not let the chocolate cool first before stirring in the rosewater, the chocolate will quickly seize and get clumpy.
4. Quickly pour chocolate mixture onto prepared baking sheet and spread evenly with a rubber scraper.
5. Sprinkle evenly over the top with raisins, pistachios and rose petals. Gently press toppings into the chocolate.
6. Chill chocolate in the refrigerator for at least 2 hours. Once completely set, break into rough shards of chocolate and serve.
Recipe tips and FAQs
White chocolate bark is a no bake treat that is easy to make and customize to your own liking. Here are some more dried fruit and nut toppings that pair well with white chocolate:
- Almond slivers
- Macadamia nuts
- Red or green raisins
- Dried cranberries
- Dried cherries
- Dried apricots
You can also make your own rosewater simply by steeping fresh, organic rose petals in hot water, like a tea. Then you discard the roses petals, and bottle up your homemade rose water.
You can melt white chocolate in the microwave. I usually use 20-second intervals and stir in between. But the microwave isn’t the most reliable way to melt white chocolate, as it can quickly burn.
The best way to melt white chocolate is in a double boiler. Simply set a metal bowl or small pot over a second pot with hot water. Again, you don’t want it boiling hot, but hot enough to melt the white chocolate. Be careful about splashing water into your chocolate as this will cause it to seize and clump up.
- 14 oz white chocolate chips
- ½ cup Sun-Maid raisins
- ⅓ cup chopped pistachios
- 2 TBS dried culinary rose petals
- 1 tsp rosewater (optional)
- ½ tsp ground cardamom
- Line a baking sheet with parchment paper or silicone baking sheet and reserve.
- In a double boiler, slowly melt white chocolate chips over medium-low heat.
- White chocolate easily burns, so watch the temperature and stir constantly.
- When chocolate is melted and smooth, remove from double boiler and let it cool for 5 minutes. This is very important!!!
- Stir in cardamom.
- If using, quickly stir in rosewater.
- If you do not let the chocolate cool first before stirring in the rosewater, the chocolate will quickly seize and get clumpy.
- Quickly pour chocolate mixture onto prepared baking sheet and spread evenly with a rubber scraper.
- Sprinkle evenly over the top with raisins, pistachios and rose petals.
- Gently press toppings into the chocolate.
- Chill chocolate in the refrigerator for at least 2 hours.
- Once completely set, break into rough shards of chocolate and serve.
You can also use almond slivers and yogurt covered raisins.
Serving Size:1 piece of bark
Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 19mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 1g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it. This post does include affiliate links.