Name: Chamomile and orange blossom curd white-choc bark
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 8
Ingredients: 1 teaspoon orange blossom water; 1/3 cup store-bought lemon curd; 1 1/2 tablespoons food-grade organic dried chamomile flowers; 400g white chocolate, chopped; 1/3 cup coconut flakes, lightly toasted; 2 dried orange rounds, finely chopped; 1/4 cup picked fresh organic chamomile flowers, optional

Chamomile and orange blossom curd white-choc bark

White chocolate bark with real chamomile flowers makes a beautiful homemade gift.

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Serves 8

Prep

10M

Cook

Total

13M

Need to make a last-minute gift, or bulk up a bake stall? This white-chocolate bark recipe by Janelle Bloom, infused with edible chamomile flowers, is quick, easy and oh so impressive.

Dried chamomile flowers have a herby, slightly apple-like flavour that contrast nicely with the zesty citrus of this crunchy dessert. Whoever is lucky enough to be gifted the chocolate bark won’t be able to stop at once piece. Or even two pieces.

All you need is a microwave and a fridge.

Ingredients

1 teaspoon orange blossom water

1/3 cup store-bought lemon curd

1 1/2 tablespoons food-grade organic dried chamomile flowers

400g white chocolate, chopped

1/3 cup coconut flakes, lightly toasted

2 dried orange rounds, finely chopped

1/4 cup picked fresh organic chamomile flowers, optional

Method

Step 1

Line a 24cm x 30cm baking tray with baking paper. In a bowl, gently swirl the orange blossom water and curd together. Cover and refrigerate until ready to use.

Step 2

Remove stems from dried chamomile, retaining only the buds (you will need 1 tablespoon buds).

Step 3

Melt the chocolate in a microwave-safe bowl on MEDIUM heat in 1-minute bursts, stirring every minute with a metal spoon until smooth. Stir in the half the dried chamomile. Spread the chocolate over the base of the pan. Tap the pan on the bench a few times so the chocolate spreads in an even layer.

Step 4

Dollop with heaped teaspoons of curd. Using the back of a teaspoon, swirl the curd into the chocolate. Scatter over the remaining dried chamomile, coconut, chopped orange and chamomile flowers, gently poking into the chocolate. Refrigerate until set.

Step 5

Use a sharp knife to cut into pleces to serve.

Chamomile and orange blossom curd white chocolate bark — (Photography: Tim Roberts, Styling: Michele Cranston)

Recipe developer Janelle Bloom Food creator

Janelle Bloom is a celebrated food stylist, recipe creator, and the author of four bestselling cookbooks. Many will remember her from the fun‑loving TV favourite Ready Steady Cook. Janelle believes great cooking starts with confidence, a little patience, and recipes that are thoroughly tested, foolproof, and easy to follow. She champions seasonal ingredients and insists every dish should taste every bit as good as it looks — which is why she loves collaborating with Sarah and the Better Homes & Gardens team.