Tomorrow marks the official first day of summer in the Northern Hemisphere. In the dessert world for some reason I connect white chocolate with summer.
Not too long ago I told you that having chocolate at home can be quite tricky in Thailand. But things have changed a little since the start of the rainy season. It still is not cold, but it has cooled down. Although the humidity that comes with all the rain is another challenge in itself.
When I came across these freeze-dried strawberries at a 7/11 here, right away images of a white chocolate project I came across on Pinterest popped up in my head. (Note: 7/11 in the US or Canada most likely won’t have freeze-dried strawberries, but maybe try Trader Joe’s or even Amazon.)
The creator of that project is Jeanny. She is the writer and creative mind behind the German blog Zucker, Zimt & Liebe (means: Sugar, Cinnamon & Love).
Some of you may know that I am from Germany, so I have no problem reading her blog. But even if you can’t, it is worth checking it out just for all the amazing pictures of her creative sweet treats (She is a great photographer and food stylist; I wish I was closer to be able to attend one of her food photography workshops).
So I also picked up some pistachios and imported white chocolate to create my own colorful, fruity summer chocolate.
Creating this white chocolate bark is quite simple, but when you add to this tropical humidity things get challenging. To set up the chocolate it has to be chilled in the fridge for a while.
Well, to everything we take out from the fridge condensation sets on in an instant. You might still see a few droplets in the pictures, because my attempt of drying the condensation (in front of the fan) wasn’t completely successful.
This recipe is for a small portion for just my husband and me. But you can easily multiply it.
- 1 bar White Chocolate (100 gr)
- Freeze-Dried Strawberries (10 gr)
- Pistachios (30 gr, weight in shell)
- Chop pistachios and strawberries (if necessary).
- Break chocolate into small square or cut into chunks and melt in double-boiler or microwave.
- Stir in pistachios and strawberries (reserving some) and pour mixture into a lined pan. Spread out and flatten with a spatula. Sprinkle remaining pistachios and strawberries on top.
- Keep in fridge until thoroughly chilled, then break or cut into pieces.
You can easily modify this recipe to taste or with whatever you have on hand. For example, replace the strawberries with dried cranberries, raisins or candied fruit. Or replace the pistachios with any type of other nuts. Salted kinds work just as well, as they help to cut the sweetness of the white chocolate.