7 Days 9am - 8pm EST
Toll Free: 866-528-5252
We ship within the entire United States and to Canada.
All prices are in $US.
For US Shipping Information
For Canadian Shipping Information Click Here
All orders ship from
Alpharetta, Georgia, USA
Raspberry Tea Truffle Bark Recipe
Take your chocolate bark to the next level by stuffing it with raspberry tea infused white chocolate ganache! This recipe is bound to impress!
- 2 lbs DARK Chocolate, Choose Between:
- 12 oz WHITE chocolate NO tempering required for this recipe), Choose Between:
- 3 Raspberry Tea Bags
- 1/2 cup heavy cream
Melt or temper half of the DARK chocolate using instructions that came
with your chocolate. Ideally, use a double boiler (or a double
boiler insert). Do not let the water touch the bottom of
the double boiler. Only let the water simmer. Do not allow it
to boil or you may burn the chocolate.
Pour chocolate on waxed paper lined baking sheet (or any flat bottomed surface - or pour DIRECTLY onto a sturdy wax coated paper plate or onto a styrofoam plate) until it's about 1/4" thick. Put in refrigerator until set (about 15 minutes).
Put 1/2 lb. of WHITE chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
|4.||Bring cream slowly to a light boil in a heavy saucepan.|
|5.||Remove from heat and add Raspberry Tea bags. Leave the tea bag in the cream until it cools. Remove the tea bags and once again bring the cream slowly to a boil|
|6.||Pour boiling cream over white chocolate and keep stirring until all the chocolate has melted.|
|7.||Remove bark from refrigerator and pour ganache over chocolate, creating a smooth layer. Refrigerate for 20 minutes until ganache has cooled.|
|8.||Melt or temper the remaining DARK chocolate according to the instructions and pour over the ganache layer.|
|9.||Tap the pan on the counter to remove air bubbles.|
Chop up the remaining 4 ounces of WHITE chocolate and sprinkle on top before the chocolate has set. Return to the refrigerator until set.
Store at room temperature in low humidity.