Rocha Pear and Candied Ginger White Chocolate Bars

Promised the recipe, so here it is. Not feeling particularly inspired to write today, but for some reason usually that’s when the recipes I like the most sort of just…materialize. Blame this brain.

Rocha Pear and Candied Ginger White Chocolate
Rocha Pear and Candied Ginger White Chocolate

I’ll shell out for quality dark chocolate any day, but for white chocolate, I couldn’t care less. So if the thought of tempering chocolate makes your gut sink, use white vanilla candy melts. I won’t judge, I’ll even applaud you, because pragmatic people are my people.

Rocha Pear and Japanese Candied Ginger White Chocolate Bars – makes 3 bars

  • 340 g white chocolate callets or candy melts (Amazon marks these up an insane amount, if there’s a Michaels around you, or even a Bulk Barn, that’s your better bet)
  • 30 g bag of freeze-dried Rocha pear slices
  • 30 g crystallized ginger, brunoised (or just diced as finely as your mental health allows)
  1. Place 3 silicone molds on a large baking sheet.
  2. Temper the chocolate if you’re using the callets, or just melt the candy melts according to package instructions.
  3. Pour the chocolate into the molds and gently tap the baking sheet against the counter until the chocolate is even and smooth.
  4. Top with the freeze-dried pear slices and ginger, pressing them in slightly so they stick. If you find the chocolate hardening too quickly as you work, use a blow drier on LOW wind speed to warm up the surface.
  5. Let cool completely until the chocolate is completely set.
  6. Wrap in crumpled parchment paper and tie up with some cotton or flax string.

Thoughts? I'd love to hear them!

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