Lemony White Chocolate Bark
I made this last night using several ingredients I already had on hand. The dried fruit needed to be used up and I’ve really been craving something citrusy/white chocolatey/chewy/crunchy so I came up with this as a quick fix. Yummm!!! I have to say it satisfied my sweet tooth (for now). 🙂
1 lb. white chocolate (I used Ghirardelli)
2 tsp. lemon oil
1/4 cup chopped dried mangos
1/4 cup chopped dried cherries
1/4 cup chopped roasted hazelnuts
Bakers half sheet (or any baking sheet approx 18 x 13 x 1)
Cut a piece of wax paper approx. the size of the baking sheet and place on sheet. Using a small piece of tape on the underside of the paper will help keep it in place. Break the chocolate into pieces and melt on low heat in a double boiler or use a glass bowl over a saucepan filled about a quarter full of water. Make sure the water is at a gentle simmer and not at a boil. Stir until melted. Stir in the lemon oil until it is incorporated with the chocolate.
Note: Make sure to use lemon oil and NOT lemon extract.
Pour the melted chocolate on the baking sheet, using a spatula to scrape the sides of the bowl. With the spatula, gently spread the chocolate until is approx. 1/4 inch thick all the way around. If it’s not perfect, that’s okay. It looks better when it’s uneven. Sprinkle the nuts, cherries and mango over the smoothed out chocolate. Gently press in any pieces that stick out. Let the chocolate sit in a cool, dry place until firm or to speed things up put it in the refrigerator. Once the chocolate is completely hardened peel off the wax paper and break into pieces.