* PLUS Microwaving Time: 6 minutes, Refrigeration Time: 45 minutes
Chatelaine
Ingredients
1
orange
1-in. piece
fresh
ginger
, peeled
168 g
white chocolate
, about 6 squares, chopped
168 g
semi-sweet or bittersweet
chocolate
, about 6 squares, chopped
2 tbsp
finely chopped candied
ginger
Instructions
Finely grate 2 tsp (10 mL) peel from orange. Finely grate 1 tsp (5 mL) ginger. Pat both dry with paper towel. Line a baking sheet with wax paper. Place chocolates in separate bowls or large measuring cups. Microwave white chocolate on medium, stirring halfway through, until almost melted, 3 to 4 min. Stir until completely melted. Stir in orange peel. Repeat melting with semi-sweet chocolate and stir in fresh ginger.
Pour semi-sweet chocolate onto wax paper forming 3 thick strips about 10 in. (25 cm) long, leaving a 1-in. (2.5-cm) space between strips. Pour white chocolate into spaces. Spread strips out so they touch; it’s okay if they run into each other. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look best.) Sprinkle with candied ginger. Refrigerate until hardened, 45 to 60 min. Break into pieces. Bark will keep well, in an airtight container or in a sealed plastic bag, in refrigerator up to 1 week.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.