Sweet, tart dried cranberries. Earthy, bright apricots. Dark, crunchy walnuts. Smooth and creamy white chocolate – what is not to love?

I used Ina Garten’s White Chocolate Bark recipe for these beauties. The fruit-and-nut one, as you can see, is almost the same as hers. The only difference is that I toasted the walnuts before adding them to the chocolate.

That chocolate was good.

The rose-swirled chocolate is absolute joy for the senses. The colors are immediately striking. And the flavors. Oh the flavors. And the textures! The exotic perfume and rich sweetness of rose syrup contrasts absolutely perfectly with the crunchy, salty pistachios and coconut. The creamy white chocolate softly balances it all out.

Rose-swirled white chocolate bark

1/4 cup Rooh Afza syrup, or more to taste
1/4 cup roasted and salted pistachios
1/4 cup Sweetened flaked coconut, toasted till golden brown

Have all your materials next to you so you can work quickly. The chocolate has to be warm and unhardened so that the swirl will work and the nuts will adhere. You’ve got a 60 second window before it starts getting to solid to change.

Melt the white chocolate according to Ina Garten’s recipe and spread it on a large piece of parchment paper.

Drizzle the Rooh Afza over the chocolate. The syrup is very thick, so it helps to pour it out of the big bottle into a smaller vessel for more control while pouring. Also, don’t hold the vessel too close to the chocolate while pouring – raise your hand at least 6 inches above to get a thin stream. Use a skewer or butter knife to swirl the syrup around the white chocolate.

Sprinkle the pistachios and toasted coconut on top and press (very) lightly.

Keep the chocolate in a cool place until it hardens. Crack or cut into large pieces to serve.