Is it rose week? It just might be.
I bought a big bag of edible rose buds at the Persian market. And I haven’t stopped eating them since. I decorated my White Chocolate Rose Cake with them, but I thought the pretty little petals deserved to be perched atop some swirled chocolate.
Love bark at its fanciest.
The base of this love bark is white chocolate. I tell you all the time, but my favorite is Lindt white chocolate. On top of the white chocolate, I swirled just a tiny bit of dark chocolate. The way I swirled it with my fork made it look like there is more dark chocolate than there really is.
I also stirred a teeny tiny amount of rose water into the dark chocolate. Like, 1/4 teaspoon. You have to work quickly with room temperature rose water, and just as soon as you’re done quickly stirring it in, pour it on the white chocolate. Water and chocolate are not friends, but if you work quickly, you can make it work. Be sure to stir it into the dark chocolate, not the white–it seems to be more forgiving. Not that I stirred it into the white twice last week and wasted $15 worth of white chocolate or anything…nope, not me.
You can make this Love Bark for your sweetie in about 15 minutes. If you don’t have time to trek to the Persian market for the edible rose petals, try using freeze dried raspberries in their place. (You do have some leftover from my Raspberry Marshmallow recipe, right?)
If you’ve never eaten a flower before…these rose petals are going to have a very faint flavor and be ever-so-slightly crispy. Like the skin around a pistachio, you know? TheKitchn has a great guide to eating flowers, if you’re interested.
So, if Romeo brings you a bouqet of roses, now you know what to do with them.
(Only kidding–the roses Romeo buys are not suitable for eating. Buy unsprayed, organic rose petals, ok? Don’t die young on me!)
- 7 ounces chopped white chocolate (real white chocolate)
- 3 ounces chopped dark chocolate
- 1/4 teaspoon rose water
- 1 tablespoon dried rose petals (use ones marked 'edible')
- Line a small sheet pan with parchment paper.
- Place the white chocolate in a microwave-safe bowl, and microwave on 50% power for 30 seconds. Stir, and repeat until the chocolate is almost all the way melted. Stir to melt thoroughly. It takes me 3 pulses, or 1:30 minutes.
- Spread the white chocolate onto the sheet pan in a 8 x 6" rectangle.
- Immediately (before the white chocolate can harden), melt the dark chocolate using the same method.
- On the dark chocolate is fully melted, very quickly, stir in the rose water. Be quick--if you let it set, the rose water will solidify the chocolate!
- Very quickly dot the dark chocolate on top of the white chocolate.
- Sprinkle edible rose petals on top.
- Refrigerate for 20 minutes to set the chocolate.
- Break into pieces and serve.