Pink Peppercorn, Lemon, Pistachio and Earl Grey White Chocolate Bark

If I’m being honest, I usually am not a fan of white chocolate. There is nothing I like more than dark, bitter chocolate. However, this white chocolate bark is so well balanced and isn’t too sweet.

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Photo by Grace Holyoke (2019)

Pink peppercorns have a floral spiciness to them that really lend well to desserts. I had never really used them before but I really wanted to try it out- and now I am obsessed!

I added pistachios, lemon zest, and earl grey leaves to the peppercorns on top of the white chocolate- all to balance out the intense sweetness of the chocolate. This bark is so aromatic, each of the fragrances hit you in the face and yet are still so subtle.

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Photo by Grace Holyoke (2019)

Of course this was my selection of toppings, and what I had on hand. You can add whatever toppings you want. Orange zest, other nuts, rose petals, hibiscus leaves, hard candies, and even other extracts to add more flavours. There are so many directions you can go with this.

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Photo by Grace Holyoke (2019)

So have fun and get creative!

Pink Peppercorn, Lemon, Pistachio and Earl Grey White Chocolate Bark

Pink Peppercorn, Lemon, Pistachio and Earl Grey White Chocolate Bark


  • 3 cups white chocolate premium quality
  • 1 teaspoon coconut oil

For Toppings:

  • 2 tBsp Earl Grey Tea Leaves
  • 1/4 cup pistachios roasted roughly chopped
  • 1/4 cup pink peppercorns, crushed
  • 2 tBsp lemon zest
  • OR Whatever else you would like!
  1. Chop premium quality white chocolate roughly and place in microwave safe bowl.
  2. Melt white chocolate along with a teaspoon of coconut oil in microwave at 30 seconds interval, stirring every 30 seconds. Heat chocolate in microwave until it’s melted 90%. Residue heat of the bowl with melt chocolate completely. Keep stirring to help chocolate melt evenly.
  3. Line parchment paper on baking sheet with rimmed edges.
  4. Pour melted white chocolate over the parchment paper. Spread it thin and evenly.
  5. Next sprinkle chopped pistachios, pink peppercorns, earl grey leaves, and lemon zest evenly over melted white chocolate.
  6. Gently press the press over melted chocolate, so it all sticks.
  7. Place the sheet on kitchen counter until sets, takes about an hour or lesser for chocolate to completely set before you break into chocolate barks.
  8. If you lack patience, pop the sheet into freezer for quick setting. It should take 10 minutes or lesser time.
  9. Using sharp knife break white chocolate barks.
  10. Serve immediately or package for gifts.

Cheers Everyone!

Grace Eveline


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