Jungle Bark Ginger and Apricot White Chocolate Bark
Indulge in the vibrant fusion of flavors and textures with this Jungle Bark Ginger and Apricot White Chocolate Bark recipe! This decadent treat combines the creaminess of luscious white chocolate with the zingy bite of crystallized ginger, the natural sweetness of dried apricots, and the crunch of roasted pistachios. A sprinkle of toasted coconut and a touch of sea salt add layers of flavor that balance perfectly against the rich backdrop. Ready in just 20 minutes, this easy no-bake recipe is ideal for gifting, entertaining, or simply satisfying your sweet tooth. Each piece of this gourmet bark is a delightful mosaic of color and flavor, making it as visually stunning as it is delicious. Perfect for the holidays, special occasions, or when you want to elevate your dessert game, this white chocolate bark is a must-try!
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Ingredients
- 400 grams White chocolate
- 100 grams Dried apricots
- 75 grams Crystallized ginger
- 50 grams Unsalted pistachios
- 3 tablespoons Shredded unsweetened coconut
- 1 teaspoon Sea salt flakes
Directions
Step 1
Prepare your workspace by lining a large baking sheet with parchment paper, ensuring it is flat and smooth.
Step 2
Finely chop the dried apricots into small pieces, approximately the size of raisins, and do the same for the crystallized ginger.
Step 3
Roughly chop the pistachios to maintain some texture while ensuring they are small enough to disperse evenly across the chocolate.
Step 4
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently for 2-3 minutes until golden brown and fragrant. Remove it immediately from heat to prevent burning and set it aside to cool.
Step 5
Melt the white chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Stir the chocolate constantly until fully melted and smooth. Alternatively, you can melt it in the microwave in short 15-20 second increments, stirring well after each interval.
Step 6
Pour the melted white chocolate onto the prepared baking sheet and use a spatula to spread it out evenly into a thin layer, approximately 1/4-inch thick.
Step 7
Evenly scatter the chopped apricots, crystallized ginger, and pistachios over the surface of the chocolate while it is still warm. Gently press the ingredients into the chocolate to ensure they adhere.
Step 8
Sprinkle the toasted coconut and sea salt flakes evenly over the top for added texture and flavor contrast.
Step 9
Let the bark cool and set completely at room temperature for 1-2 hours. Alternatively, you can place it in the refrigerator for about 30 minutes to speed up the process.
Step 10
Once fully hardened, use your hands to break the bark into irregular pieces of your preferred size. Store the bark in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (645g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3027.8 |
| Total Fat 161.4g | 0% |
| Saturated Fat 87.3g | 0% |
| Cholesterol 100mg | 0% |
| Sodium 2208.1mg | 0% |
| Total Carbohydrate 380.2g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 344.0g | |
| Protein 39.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 988.8mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 2797.7mg | 0% |
Source of Calories