Yay! It is finally winter vacation! After my first semester of high school, it is nice to have a break. It has surely been a challenge to balance my school work and my “Chef Eitan Work”, as I call it. I get home later and have more work than before, so I’ve had to be even more efficient with my time. I’ve learned to embrace my inner workaholic and use all the time that I can to do work. I really love what I do.
Over vacation, I really like to experiment in the kitchen. I made this White Chocolate Indian Bark a few vacations ago and decided that it was the perfect recipe to share with you guys because it actually has a really cool technique behind it. The technique is called tempering. It is when you heat the chocolate to certain temperatures so that you realign cocoa fats. If you skip this step the chocolate won’t have that nice snap when you bite into the bark. The pistachios, Gogi berries, and cardamom just go so well with the white chocolate! Each bite is packed with amazing flavors and textures. Enjoy!
- 16 oz good quality white chocolate, melted and tempered
- 1 tablespoon goji berries, chopped
- ½ cup pistachios, chopped
- ½ teaspoon cardamom, crushed
- Pour the tempered chocolate onto a parchment paper lined baking sheet.
- Spread out the chocolate until it is about a ¼ inch thick.
- Sprinkle on the pistachios, goji berries, and the cardamom, eveningly, on top of the chocolate.
- Gently press the toppings into the surface of the chocolate to help them stick.
- Let it sit at room temperature until it solidifies.
- Crack it into large pieces and serve.