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Raspberry Tea Truffle Bark Pin It

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!



Ingredients:

 

Method:

1.

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.

If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.

Instructions for melting Bada Bing Bada Boom Candy & Molding Formula

Instructions for tempering V125 Indulgence Couverture Chocolate
2.

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).

 
3.

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.
10.

Chop up the remaining 4 ounces of WHITE chocolate and sprinkle on top before the chocolate has set. Return to the refrigerator until set.
 


Seal in an airtight container until ready to serve.

Store at room temperature in low humidity.