Master Chocolatier, Fred Morden
Mordens’ of Winnipeg
Sweet white chocolate, tart cranberries, and salty pistachios give this bark an addictive bite.
1 ½ pounds tempered Mordens’ white chocolate
1 cup dried cranberries
1 cup dry roasted shelled pistachios
Tempered Mordens’ White Chocolate
See ciaowinnipeg.com for recipe.
Cranberry Pistachio Bark
1. Line a 10×15 inch pan with parchment paper.
2. Add cranberries and pistachios to a bowl of tempered white chocolate and mix well.
3. Pour mixture onto the parchment-lined pan and spread to desired thickness. Before the mixture completely sets, score into 2×2 inch squares. Allow to set at
room temperature for one hour before breaking into squares. Store in an
Yield approx 1 3/4 pounds