Kitchen notes · a little help before you start
White Chocolate Bark with Cardamom, Rose, and Pistachios
White Chocolate Bark with Cardamom, Rose, and Pistachios is made with Ghirardelli premium white chocolate chips **, ground cardamom, and pistachios.
- Prep
- 15 min
- Total
- 75 min
- Original yield
- Serves 6
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- Indian · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
Ghirardelli premium white chocolate chips ** (about 2 cups )
In the method: Place the chocolate in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds.
ground cardamom (**)
In the method: Once the chocolate is melted add ground cardamom and mix well.
dried apricots (diced )
In the method: Sprinkle pistachios, apricots, and rose petals on top.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 11 oz Ghirardelli premium white chocolate chips ** (about 2 cups )Ingredient note
Source: ½ teaspoon ground cardamom (**)Ingredient note
Source: 6 dried apricots (diced )Ingredient note
Source: 2 tablespoons pistachios (rough chopped)Ingredient note
Source: 1 tablespoon rose petals
How to make it
0 of 5 steps completeMake room for White Chocolate Bark with Cardamom, Rose, and Pistachios
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Store in an airtight container in a cool dry place.
A little more help as you go
Follow the microwave stages
Use the settings, sequence and checks specified for the microwave.
A few questions you might have
What should I prepare first?
Start with this step: Line a baking tray with parchment paper
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What happens at the end?
Store in an airtight container in a cool dry place.
Is there another preparation step to plan for?
Use the settings, sequence and checks specified for the microwave.
Additional recipe notes
I have used Ghirardelli chocolate chips but you can also use the white chocolate bars . Just remember to chop the chocolate into smaller pieces so it melts easily and evenly Depending on the freshness of your ground cardamom powder you may need more or less. If you are using fresh or home ground cardamom, you will only need ½ teaspoon for perfect flavor and aromas. If it's older you may need up to 1 teaspoon. You can also melt white chocolate with a double boiler or bowl set over a simmering pot of water. Make sure to keep the water at just a simmer, not a rapid boil. Make sure the bowl of chocolate does not touch the water when it is set in place in the pot. And keep water from splashing into the chocolate. Go slow, stir, and don't overheat the chocolate.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: ministryofcurry.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.