Caramelised White Chocolate Bark

Name: Thermomix recipe: Caramelised White Chocolate Bark
Prep time: 5 min
Cook time: 40 min
Ingredients: 250 Grams chocolate white in pieces; 1 Teaspoon vanilla bean paste; 1 Handful pistachios; pink salt flakes to taste; ground cinnamon to taste; 1 small Handful dried cranberries (craisins) or other dried fruit of choice

Make on Fresco

Makes 20 servings Prep Time 5 minutes Cook Time 40 minutes Rated: Print

Welcome to heaven. This caramelly, decadent chocolate lifts white chocolate wayyy above it’s normal yumminess. Grown up chocolate at your service.

If you were lucky enough to attend the For Food's Sake classes or the Chic Chocolat Class back in the day, you may have seen this work. Or not. I had varied success until I discovered that using the cheap and cheerful white chocolate (Cadbury’s Dream) meant it worked every time. This is because if you are messing with couverture chocolate, you are messing with the temper and chocolate gets very bad tempered if you take it out of temper with a high heat. You can do it with couverture chocolate, but you need to re-temper it after it has been caramelised, which is quite technical, though we do have a Thermomix method HERE.

So toss the $50 per kilo brands aside and go to your local supermarket and pick up some ordinary white chocolate on special…and before you know it you can be impressing the family, office, friends, lovers with this gem. Talk about ‘shoosh’!! (OH and by the way, yes this is the hero cover shot on my best selling cookbook Keeping it Simple. Are you?? Keeping it simple yet? Hope so!)

We love caramelised white chocolate in a few ways, make sure you check these out:

Basic Shortbread Base

Burnt White Chocolate Cream

Need

250 Grams chocolate white in pieces BUY
1 Teaspoon vanilla bean paste BUY
1 Handful pistachios
pink salt flakes to taste BUY
ground cinnamon to taste
1 small Handful dried cranberries (craisins) or other dried fruit of choice

Do

1: Place chocolate and vanilla bean paste into Thermomix bowl and cook 35 min/Varoma/speed 1. Stop once or twice and scrape down sides of bowl. Don’t be afraid to keep cooking it if it does not look liquid enough. It will seize, as you might expect, but then will get past that stage and work…do it! You can. It will liquefy more as it hits the mat but if it doesn’t, return the mixture to the bowl and keep cooking.
2: When the chocolate has become golden and is smooth in the bowl, stir for 20 min/speed 1 or until the temperature on the bowl shows it has dropped to 40°C.
3: Spread chocolate onto Silpat mat as thinly as possible and stud with pistachios and craisins. Sprinkle with salt and cinnamon. Set completely at room temperature…this will take several hours. Transfer to the fridge which may cause the chocolate to bloom (which is something that happens if the chocolate is cooled too quickly), and go a funny white-ish colour and lose its gloss…so let it take the time that it takes. You won’t regret it!
4: Break into pieces to serve.

Now what else could you sprinkle on top?? Hmmmnnn, the possibilities.

No Silpat or bread mat? Get one here.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!