Beautiful and elegant, this White Chocolate Rose Bark with 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 Rose Bark with Raisins.
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. I don’t have any roses in my yard, so I just buy a bottle at my local Persian market.
White chocolate bark
Although bark is simple to make, 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.
And yes, I am totally hanging my head in shame because I was in a rush in my first batch and didn’t let it cool the chocolate. I had to start all over again. If you are intimidated with this step, you can totally omit the rose water altogether. Your chocolate rose bark will still turn out fabulous!
There are two methods to melting white chocolate. 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.
My preferred method is in a double boiler. You 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.
Toppings for valentines bark
Of course you can add whatever toppings you want on your valentines bark. For me, I am usually inspired by my favorite Persian flavors: roses, cardamom, raisins and pistachios. It turned out to be not only a beautiful white chocolate bark, but also a very delicious one, too!
You can also use your favorite edible flowers, but dried flowers work better than fresh. The hot chocolate will make fresh flowers wilt and wither. For something exotic, you can also stir in some crushed and powdered tea like Early Grey instead of cardamom.
For nuts, you can also use almond slivers, walnuts or macadamia nuts. You can also use green raisins, yogurt covered raisins or dried cranberries or cherries.
- 14 oz white chocolate chips
- 1/2 cup Sun-Maid raisins
- 1/3 cup chopped pistachios
- 2 TBS dried culinary rose petals
- 1 tsp rosewater (optional)
- 1/2 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.
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Serving Size:1 piece of bark
Amount Per Serving: Calories: 89 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 3mg Sodium: 19mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 10g Sugar Alcohols: 0g Protein: 1g
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.