So if you’re reading this, you have to at least be sort of interested in edible flowers. Maybe you’ve had them before, or maybe you’ve tried baking with lavender and realized that OMG – flowers can taste really good.
This white chocolate flower bark is so gorgeous and the perfect way to celebrate Spring, Easter, girl’s night, brunch or a tea party. And it’s a fun conversation piece – “What? You mean those are edible?”
In this recipe I used two different types of flowers, fuchsia blossoms and a micro blend. The fuchsia blossoms are crunchy and mild with a slight tanginess. The micro blend is also very mild, though full disclosure: those pretty white ones taste awful. Do not recommend.
But once you’ve picked out the nasty white ones, you’re left with a beautiful array of flowery blossoms. Add some dried (or freeze-dried for a bit of crunch) fruit and you’re set!
Have you had edible flowers before? Are you willing to try?
Keep your eyes peeled for some more edible flower recipes coming soon!
White Chocolate Flower Bark
Until next time. X
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- 1 1/2 cups white chocolate chips
- 10–15 edible flower blossoms (see post for recommendations)
- 1/4 cup dried fruit like cherries or raspberries
- In a small microwave safe bowl, microwave the white chocolate in 30 second intervals, stirring each time until smooth.
- Line a sheet pan with parchment paper and pour the melted chocolate onto it.
- Using an angled spatula, spread the chocolate into an even layer about 1/4″ thick.
- Top with the edible flowers and dried fruit. Feel free to add any additional toppings as you wish. Press them into the chocolate slightly to make sure they adhere.
- Chill at least 30 minutes until set..
- Remove and break into rough 2-3″ shards.
- microwave safe bowl
- sheet pan
- parchment paper
- angled spatula
- Prep Time: 5
- Cook Time: 2
- Category: Desserts
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Keywords: edible flower chocolate bark, fruity chocolate bark, chocolate with flowers
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