This quick and easy white chocolate rose bark recipe requires just 2 ingredients: white chocolate and rose syrup. Great as dessert, snack or homemade gift.
This white chocolate rose bark is a FUN spin on traditional chocolate barks, inspired by Indian flavors.
As you know, Indian cuisine is POPULAR for its use of aromatic spices and syrups in their recipes.
One such ingredient is “Rooh-Afza,” a vibrant red rose syrup.
It’s one of my FAVORITE Indian ingredient to use on top of ice creams, pancakes, waffles and even in milkshakes.
I have been dying to use it in some sort of a chocolate recipe and since Christmas is right around the corner, I decided to make this PRETTY rose syrup chocolate bark, using white chocolate.
The flavor of this homemade chocolate rose bark is PHENOMENAL and it smells amazing, just like roses!
It’s RICH and CREAMY and you get to experience little bursts of sweet roses in each bite.
I also used this rose syrup chocolate bark pieces to make this STUNNING chocolate bark cake.
Here are some TIPS for making perfect white chocolate rose bark:
- Use the best quality of white chocolate you can find. I like to use Ghiradelli.
- Don’t replace white chocolate with dark chocolate or semisweet chocolate. I tried that and it was an AWFUL flavor combination. Yuck!
- “Rooh-Afza” is the name of the rose syrup I use. It’s found in Indian stores.
- Since rose syrup is a thick liquid, it will NOT solidify. When you are swirling it into the chocolate, make sure to swirl it properly and don’t leave behind any big puddles of syrup because it will remain sticky even after the chocolate has set.
- Store leftovers in a plastic container in the fridge or at room temperature (as long as it’s not too hot where you live). You can separate individual chocolate bark pieces with little sheets of wax paper to prevent them from sticking to each other.
If you liked this chocolate rose bark recipe, check out some of these other candy recipes too:
- 4 cups white chocolate
- 2 tbsp rose syrup (Rooh-Afza)
- Melt white chocolate in the microwave at 30 second increments. Be careful not to overheat and burn the chocolate.
- Pour this melted chocolate on a cookie tray lined with wax paper. Spread it with a spatula. You can keep it as thin or as thick as you like.
- Pour rose syrup randomly on top of the melted chocolate.
- Run a toothpick throughout the chocolate until you have swirls of rose syrup.
- Place the tray into the fridge for 30 minutes or until the chocolate hardens.
- Then just break it into smaller pieces and enjoy!
- Since rose syrup is a thick liquid, it will NOT solidify. So, when you are swirling, make sure to swirl properly and don't leave behind any big puddles of syrup because it will remain sticky even after the chocolate has set.
Well, that’s all for today.
Until next time, tata my lovelies!