White Chocolate Holiday Bark
Timothy Pearce – Executive Chef, Hanley Center at Origins
In 1987, Chef Timothy Pearce began his culinary training in England. During the ’90s he apprenticed for three Michelin Starred Chefs and was working on staff when one British restaurant received the highest Michelin rating. On another exciting evening, he had the opportunity to cater to the Queen of England at Windsor Castle during the Cartier Polo Dinner. From England, Timothy traveled and cooked extensively through Australia, Southeast Asia, India, Laos and Bali. He joined the Hanley Center staff in 2009.
Chef Pearce takes great pride in creating menus that are nutrient-dense and high in antioxidants and omega-3s to help assist individuals in recovery. In addition to spending time with his young son, Timothy enjoys traveling, cycling and photography.
INGREDIENTS:
- 2 lb. white chocolate
- ½ cup shelled pistachios
- ½ cup roasted hazelnuts
- ½ cup dried cranberries
- ½ cup crystallized ginger
- 1 stick butter
- To roast your hazelnuts in a 350-degree oven bake on cookie sheet for 10-15 minutes, until skins are blistered. Wrap nuts in kitchen towel and let steam for one minute. Rub nuts in towel to remove loose skin.
- Line a baking sheet with parchment paper and set aside.
- Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, stir in a stick of butter stir until melted. Remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the pistachios, roasted hazelnuts, crystallized ginger and cranberries and stir to combine.
- Spread the chocolate mixture onto the prepared pan in an even layer
- Refrigerate for at least 30 minutes, or until set.
- Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.
