White Chocolate Bark with Candied Ginger & Pistachios

October 31, 2018
Photo by Mark Weinberg
Author Notes

Let's agree to disagree about whether white chocolate should be called chocolate (I say, let it be!). Instead, let's agree that white chocolate is sweet. Like, really sweet. That's why I love pairing it with spunky ingredients, like spicy ginger, tangy orange, and flaky salt. —Emma Laperruque

Test Kitchen Notes

This recipe is featured in the story, The Easiest—and Tastiest!—Holiday Treat for Gifting, sponsored by If You Care. —The Editors

  • Prep time 1 hour
  • Cook time 5 minutes
  • Makes 1 (18 x 13-inch) sheet pan
  • 1 1/2 pounds chopped white chocolate
  • 1 cup candied ginger, diced
  • 1 cup roasted pistachios
  • Zest of 1 large orange (grated or in strips)
  • 1 dash flaky salt, to taste
In This Recipe
  1. Line a rimmed sheet pan with parchment.
  2. Melt the chocolate in a microwave or double boiler. Pour the chocolate onto the lined sheet tray and use an offset spatula to spread out evenly, filling the whole pan. Evenly sprinkle the toppings on top.
  3. Pop in the fridge or freezer until totally firm, about 1 hour. Break into pieces.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.