I’m usually not one to order white chocolate if there’s a dark chocolate alternative, but wait till you taste this. This has holiday treat written all over it!
Is it the pineapple, the nuts, the zest? Or is it the subtle taste of tequila that creates this unique taste?
These chunks of white chocolate bark are so gorgeous to serve to your guests! Anytime these pieces are in the house, they’re usually the first to go.
white chocolate bark with tequila, pineapple & macadamia nuts
This white chocolate bark gets devoured every time I make it. The amount of tequila used is just enough to give it a subtle taste of it, after the alcohol burns off... but it's not a must. The bark will be just as good without it.
Melting the chocolate:
Many bark recipes recommend melting the chocolate using a microwave-safe bowl in the microwave at 50% power and heating the chocolate in 30-second increments. But I prefer to use a double boiler method because I can closely watch it and prevent it from accidentally getting too hot.
1 lb white chocolate
2 tbsp tequila, warm
3/4-cup macadamia nuts
½ cup candied pineapple
¼ cup fresh lime zest
Using a double boiler, simmer the water until steaming. Continue simmering and add chocolate in one-inch pieces until it is a liquid consistency. Stir in the warm tequila.
On a parchment-lined baking sheet using a rubber spatula spread the melted chocolate out to a ¼ inch to ½ inch consistency and allow it to set for 2 minutes.
Press the macadamia nuts, pineapple and lime zest into the chocolate, arranging them so every bite has a mix of the flavors. Let the bark harden in the fridge for an hour.
Break into pieces and store in a tin or other airtight container.
It's optional to add a tablespoon of vegetable oil or shortening to the chocolate as it will help it melt more evenly.