Thandai infused White chocolate bark

An unexpected piece of chocolate, hell yeah! chocolate with a spicy fusion of the most delicious and aromatic drink mix Thandai. Are you familiar with the taste of Thandai? Thandai is a spring welcoming drink made by dry fruits, saffron, poppy seed, rose petals, cardamom, fennel and of course black pepper, nutmeg and milk.

Thandai is closely associated with Bhang, which is supposed to be intoxicating. 𝑻𝒉𝒆 π’‚π’“π’π’Žπ’‚ 𝒐𝒇 π’•π’‰π’Šπ’” π’…π’“π’Šπ’π’Œ π’Šπ’” π’†π’™π’π’•π’Šπ’„ 𝒂𝒏𝒅 π’…π’Šπ’—π’Šπ’π’†. Thandai is known for its super coolant power. A typical authentic aromatic Indian drink.

Thandai ingredientsΒ wereΒ freshly pounded on traditionalΒ grinding stones in old times to make, even you can find this spicy pre mix in easily any Indian store. Well, I am sharing my favourite fusion chocolate bark here.

I am not exaggerating but this might be the BEST version of chocolate fusion bark. I am a big fan of fusion dessert and after Indian dessert chocolate is my moody friend. This fine white chocolate is like so beautiful, luxurious and full of sweetness it's kind of enchanted spell of a witch - never underestimate the power of good chocolate with fusion.

You remember the days when magic exists but for me, magic is still here when I look at these beautiful fusion chocolates. I am so enchanted that I can't stop myself to take a bite of beautiful pieces of flavour.

Whenever you mix two different food you need to feel the luxury and sapidity. Trust me to try this one, deeply intense and exotic Thandai flavour with richness of creamy Belgium chocolate is lavishly sinful.

Happy Monday my foodie fellows!

Yields8 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

For Thandai Powder
 ½ cup Almonds
 ¼ cup Pistachios
 ½ cup Cashews
 3 tbsp Melon seeds
 3 tbsp Poppy seeds
 10 qts White or regular pepper corns
 2 tbsp Cardamom powder
 1 tbsp Fennel seeds
 2 tbsp Dried rose petals
 ½ tbsp Saffron
Thandai infused white chocolate bark
 300 g Finest Belgium white chocolate
 4 tbsp Thandai powder
 For garnish edible rose petals and crushed dry fruits

Instructions

For Thandai Powder
1

Add all ingredients into the blender jar, blend it and make a powder. Keep it in an airtight jar.

Thandai infused white chocolate bark
2

Fill a medium pot with water and bring to a very low simmer. Place a bowl over the pot so it sits just above the water. Melt the white chocolate, stirring constantly with a spoon till chocolate melt completely. White chocolate burns very easily so make sure to keep the heat on low. Add the Thandai powder and stir well.

3

Turn off heat and pour the chocolate over a silicone mat or parchment paper and even out the chocolate by tilting the baking sheet.

4

Sprinkle dry fruits and rose petals over the white chocolate.

5

Allow the chocolate to cool entirely in the refrigerator for 3 hours until hard.

6

Break off into pieces, keep it little thick and store in the freeze on the airtight jar.

Ingredients

For Thandai Powder
 ½ cup Almonds
 ¼ cup Pistachios
 ½ cup Cashews
 3 tbsp Melon seeds
 3 tbsp Poppy seeds
 10 qts White or regular pepper corns
 2 tbsp Cardamom powder
 1 tbsp Fennel seeds
 2 tbsp Dried rose petals
 ½ tbsp Saffron
Thandai infused white chocolate bark
 300 g Finest Belgium white chocolate
 4 tbsp Thandai powder
 For garnish edible rose petals and crushed dry fruits

Directions

For Thandai Powder
1

Add all ingredients into the blender jar, blend it and make a powder. Keep it in an airtight jar.

Thandai infused white chocolate bark
2

Fill a medium pot with water and bring to a very low simmer. Place a bowl over the pot so it sits just above the water. Melt the white chocolate, stirring constantly with a spoon till chocolate melt completely. White chocolate burns very easily so make sure to keep the heat on low. Add the Thandai powder and stir well.

3

Turn off heat and pour the chocolate over a silicone mat or parchment paper and even out the chocolate by tilting the baking sheet.

4

Sprinkle dry fruits and rose petals over the white chocolate.

5

Allow the chocolate to cool entirely in the refrigerator for 3 hours until hard.

6

Break off into pieces, keep it little thick and store in the freeze on the airtight jar.

Thandai infused White chocolate bark
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