Faintly sweet, this simple white chocolate cranberry bark relies on preparing homemade white chocolate using honey, cocoa butter and vanilla bean powder. You can find cocoa butter and vanilla bean powder online here.
8ouncesnaturalunrefined cocoa butter
1teaspoonvanilla bean powder
1/2cupdried unsweetened cranberries
Melt cocoa butter in a double boiler over gently simmering water. When the cocoa butter melts into a viscous, fragrant and slightly yellow oil, remove it from the heat and allow it to cool on the kitchen counter for 20 minutes.
Pour the melted cocoa butter into a food processor and pour in honey. Pulse three or four times, then add vanilla bean powder and orange zest to the sweetened fat. Process until well-emulsified, then transfer the cocoa butter (still in the food processor bowl with the blad attached) to the refrigerator and let it cool a further 20 minutes.
Remove the food processor bowl from the fridge and reattach it to the base. Process the sweetened cocoa butter a minute or two until its color becomes opaque and its texture creamy.
Pour the cocoa butter into a mixing bowl and fold in cranberries. Spread the cocoa butter and cranberries onto a parchment paper-lined baking sheet and refrigerate until hard. Break into hunks and serve.
Copyright 2019.Nourished Media, LLC. Honey-sweetened White Chocolate Cranberry Bark https://nourishedkitchen.com/white-chocolate-cranberry-bark/ December 3, 2012