White Chocolate Flower Bark – Yes, with Edible Flowers!
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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White Chocolate Flower Bark – Yes, with Edible Flowers!
Impress your friends with this White Chocolate Edible Flower Bark – it is the sweetest addition to any springtime party!
- Total Time: 37 minutes
- Yield: 10-15 pieces 1x
Ingredients
- 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
Instructions
- 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.
Notes
Tools
- microwave safe bowl
- sheet pan
- parchment paper
- angled spatula
- Prep Time: 5
- Cook Time: 2
- Category: Desserts
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
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Hi, are the raspberries freezes dried?? Also, can you name the specific flowers on the bark. I can’t seem to find a mixture of them so I have to order them individually. This is for a garden bridal shower in June. Need to order soon. I love the exact colors you used. Thanks, Mary
Hi Mary, I used fuchsias (here’s a working link to the mix that I ordered). The mini pink, yellow and white flowers are part of a micro blend; pink and yellow: micro dianthus; white: micro mums (link to micro blend flowers here). And yes, the raspberries are freeze dried! Thank you for the comment!
A word of advice – I found the white micro mums bitter, and the white chocolate isn’t enough to offset it. If making this today, I’d use another white flower in the micro blend.
Can you please advise how long the flowers last in the chocolate? Would they wilt quickly if put into a cellophane bag to manually transport for a gift.
Please tell where you procured the flowers. I do have a garden with violets nasturtium, and roses. I didn’t know that Fuchsias were edible. Thank you. I planning on doing a Keto version of the white chocolate.
I purchased mine from Gourmet Botanicals here! I was impressed with their freshness and variety.
Beautiful!
wow, looks so beautiful. Truly a great present for Easter! I would add the card to the gifts with instructions that you can melt these shards in hot water to make chocolaty-flowery drink 🙂
Thank you Alina! What a great idea! I love that!