Master Chocolatier, Fred Morden
Mordens’ of Winnipeg
Sweet white chocolate, tart cranberries, and salty pistachios give this bark an addictive bite.
Ingredients
1 ½ pounds tempered Mordens’ white chocolate
1 cup dried cranberries
1 cup dry roasted shelled pistachios
Method
- Line a 10×15 inch pan with parchment paper.
- Add cranberries and pistachios to a bowl of tempered white chocolate and mix well.
- Pour mixture onto the parchment-lined pan and spread to desired thickness. Before the mixture completely sets, score into 2×2 inch squares.
- Allow to set at room temperature for one hour before breaking into squares.
- Store in an airtight container.
Yields approx 1 3/4 pounds
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