Guest Post ~ White Chocolate Orange Cranberry Bark by Jennifer at Savor The Thyme

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FROM JENNIFER at SAVOR THE THYME: When Patti asked me to guest post, I started thinking about what would be of interest to many of you and what you may be feeling just a few days before Christmas: wrapping gifts, planning menus, planning for visitors and thinking about gifts you have not yet purchased. Now, there is no need to panic as I have a lovely White Chocolate Bark recipe that is a twist on a classic homemade gift that anyone would appreciate. Plus, it is both fun and easy to make.

I mean really, whether the recipient is 8 or 80, I cannot imagine they would complain about crispy pieces of White Chocolate Orange Cranberry Bark. I developed this recipe as I am not a peppermint dark chocolate kind of girl but I am a white chocolate bark type of girl. Accept me for who I am and start melting some chocolate.

White Chocolate Orange-Cranberry Bark from Savor The Thyme

  • 1/2 pound good quality organic white chocolate, chopped (recommended: Green & Black)
  • 1/4 teaspoon pure orange extract
  • 1/2 cup crisped rice cereal
  • 1/4 cup dried cranberries
  • Orange paste food coloring

First, line a baking sheet with parchment paper and set aside.

Then prepare a double boiler. If you do not have one, create your own by placing a glass bowl over a large saucepan filled with just enough water that it will not touch the bowl. Bring the water to a low simmer and add the chocolate and orange extract to the bowl. Stir until melted and smooth.

Once melted, remove the bowl from the double boiler (remove 2 tablespoons of chocolate for coloring and set aside) and mix in the cranberries and crisped rice. If you are drizzling orange chocolate on top, mix it with the orange coloring now and mix well.

Pour the cranberry/crisped rice mixture onto the parchment paper with an offset spatula, and spread it to an even thickness (about 1/4-inch thick). With a small fork, drizzle the orange colored chocolate over the surface of the bark, making a stripped effect.

Refrigerate the chocolate for a minimum of 1 hour before breaking it into large pieces. Now you can eat it, place and tie it up in cellophane bags or place into a bell jar and wrap with a ribbon and tag to present as a gift.

The yield will vary based on the size of pieces so simply double the recipe if you need think you will need a lot. For packaging, place some bark in a bell jar and tie with a ribbon or find some cute white boxes at a craft store and package with colored tissue paper and wrap with ribbon. Prepare for the gratitude.

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{ 2 comments… read them below or add one }

1 Worth The Whisk December 22, 2010 at 5:34 pm

OK Valerie, I aim to please so I gave it my best. I uploaded Subscribe 2, twiddled with the settings. Plugged it in. Even added a picture. Not sure where it shows up on the blog, however. Insights??

2 A Canadian Foodie December 22, 2010 at 4:17 pm

WOuld you consider uploading Feedburner or a plug in (I use subscribe 2 from wordpress) so that I could subscribe to your post by mail. I never use readers or feeders and love your site. I would like to read everything you post.

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