Rose-Swirled White Chocolate Bark

You must have all your ingredients ready as soon as the chocolate is melted. Toast the coconut until very lightly browned and slightly crispy. Pour the Rooh Afza from the big bottle into something smaller and more manageable. Have a skewer or toothpick at the ready. Keep the pistachios next to you in a bowl.

Melt and temper the chocolate - Melt 3/4 of the chocolate in the microwave for 30 seconds. Stir, and then put it back in for 30 seconds more. Stir again. Keep this up until completely melted.

The next part is called "tempering" - it helps make the final product firm. Immediately after the last microwave-and-stir cycle, take the chocolate out and mix in the remaining chocolate (1/4 of your original measure). Stir it in until it melts. If it isn't melting, put it in the microwave for 15 seconds more.

Now, you've got about one minute before the chocolate is too cool. Working very quickly, pour the melted chocolate onto a piece of parchment paper. It does not have to come out into a perfect rectangle, just pour it out and spread it evenly with a spatula.

Immediately pour the Rooh Afza onto the chocolate in great big circles or curves, all around the white spread. If you hold the pouring vessel higher above the chocolate, it pours in a thinner line and you can better control where you're pouring.

Now, immediately swirl the Rooh Afza using a toothpick or skewer. Just stick the pointy end into a place where the Rooh Afza is sitting on top of the chocolate and move it around in curves and circles.

Lightly sprinkle on the pistachios and coconut. Press gently to make it stick. (By the way, the pistachios *must* be salted. The contrast is incredible.)

Place the chocolate in a cool place to harden. Break or cut it into shards. The Rooh Afza swirls will still be a little sticky, but the amazing fragrant perfume makes up for it!