Author Notes
I made this intoxicating bark as hotel-guest favors for my friend Yasmin's wedding. I used a basic bark recipe by Ina Garten and swirled it with some ethnic heritage! Yasmin is half Syrian, half Pakistani. Syrians wear white on their wedding, and Pakistanis wear red or pink - so this bark was perfect. The base of white chocolate is swirled with Rooh Afza, a sweet, rose-flavored syrup from Pakistan found in a big glass bottle at any local ethnic store. While the chocolate is wet, I swirl in the syrup and add toasted coconut and salted pistachios. - Taiyyaba —Taiyyaba
Test Kitchen Notes
Taiyyaba's Rose Swirled White Chocolate bark is as beautiful as it is tasty. It was a little too sweet for me, but the kids across the street thought it was fantastic. Floral, fruity and exotic, the Rooh Afza syrup—while challenging to locate—is quite a magical ingredient. The directions were spot on, and the resulting confection truly gorgeous. Thanks, Taiyyaba for introducing me to a new ingredient and teaching me how to swirl chocolate like a pro. - MrsWheelbarrow —The Editors
Ingredients
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16 ounces
white chocolate, finely chopped
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1/4 to 1/2 cups
salted, roasted pistachios
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1/4 cup
Rooh Afza syrup
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1/4 to 1/2 cups
sweet flaked coconut
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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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.)
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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!
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