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Rose Almond White Chocolate Bark

Shavise Glascoe


   Happy Valentine's Day! Whether you're single or taken, I believe we all can agree that food is number one in all of our hearts. While an amazing dinner should be a given today (whether your dining alone or with a significant other), I wanted to try something new in the sweets category.

   With the box of chocolates and bouquet of roses as the classic go to gift for most, I decided it would be fun to try a mash-up version of the pair. Not only will it be beautiful, but also delicious. Now before you jump to conclusions, no we're not going to buy roses from the local store and simply pick the petals off and eat it with the chocolate. That would be wrong on SO many levels. And NO it doesn't taste like you're eating a bowl of your mother's potpourri, lol. (There's another process to this, haha)

    In using dried culinary rose petals and buds for tea in the past, I wondered what it would be in a chocolate bark. Not only was this experiment a win, but it was also super easy and fast to put together. Talk about a major Valentine's Day win!! This is a MUST TRY.



  • 20oz white chocolate
  • ½ cup dried culinary rose petals and rose buds
  • ½ cup sliced almonds
  • ½ tsp vanilla extract
  • ½ tsp rose water
  • ½ tbsp Himalayan pink salt (optional)

Flavors to Try: Dark Chocolate, Pistachios, Dried Strawberries



1. Line a baking sheet with parchment paper

2. Gently steam dried culinary rose petals and buds. This will allow you to better remove the petals without it crumbling. Place petals in a separate container or dish for topping.

3. Using a double boiler melt the white chocolate. Be sure to not allow the water to boil during the process. While melting, add in vanilla extract and rose water to chocolate.

4. Once chocolate is completely melted, pour onto baking sheet.

5. Immediately top with rose petals, sliced almonds and pink salt (optional).

6. Place baking sheet in refrigerator for 1 hour (or freezer for 30min).

7. Break bark and enjoy