Want a holiday treat that looks a little different without requiring a complicated recipe? Try swirling a little blue spirulina into melted white chocolate, then adding dried cranberries and coconut. Once it sets, break the sheet into pieces for sharing or gifting.
The colour will depend on the chocolate and blue powder you use. Start with a small test portion: white chocolate is fat-based, and a powder may not disperse perfectly in every brand.
Ingredients
- 200 g white chocolate or a white baking bar, chopped
- A small amount of AimGrow Blue Spirulina, within its package directions
- 2 tablespoons dried cranberries, chopped if large
- 1–2 tablespoons unsweetened coconut flakes
Check ingredient labels for milk, soy, nuts and other allergens. If you want a dairy-free result, choose a white baking product labelled dairy-free and check the toppings as well.
How to make blue-and-white bark
- Line a small tray with parchment. Make sure your bowl, spoon and tray are completely dry.
- Melt the chopped white chocolate gently according to its package directions, stirring between short bursts if using a microwave. Stop heating when nearly melted and stir until smooth.
- Let the chocolate cool slightly while it is still pourable. Transfer a few spoonfuls to a separate dry bowl and stir in a small pinch of blue spirulina. If it looks grainy, test a smaller amount next time; do not add water to melted chocolate.
- Spread the plain chocolate on the parchment. Spoon the blue mixture over it and draw a skewer or spoon through the layers a few times for a loose swirl.
- Sprinkle on the dry cranberries and coconut. Chill until firm, then break into pieces. Setting time varies with thickness and the chocolate used.
Three small details that make a difference
Keep water away from the chocolate. Wet utensils can make melted chocolate seize. If your blue mixture becomes lumpy, the taste may still be fine, but a smoother finish usually starts with dry equipment and a small test.
Avoid overheating. White chocolate can scorch, and phycocyanin is sensitive to heat. A review of phycocyanin stability describes the effects of heat, light and acidity under studied conditions; your kitchen result will also depend on the particular product and recipe.
Swirl lightly. Two or three passes are often enough to show separate colours. If you keep stirring, the whole layer may become one pale blue shade.
Toppings and storage
Dried cranberries and coconut give contrast, but you can use other dry toppings that suit your tastes and allergies. Avoid fresh fruit for a shelf-stable chocolate bark because it adds moisture.
After the bark sets, place it in a sealed container in a cool, dry place and follow the storage instructions on the chocolate and toppings. If your kitchen is warm, refrigerate it in a sealed container to reduce condensation. Use a clean, dry container for gifting.
Frequently asked questions
Can I use green spirulina instead? Green spirulina will change both the colour and flavour. Blue spirulina is a phycocyanin-containing extract, so the two are not interchangeable if you want this look. See our blue-versus-green guide.
Why is my bark more green than blue? White chocolate can have a yellow or ivory tint; blending it with blue may produce a turquoise or muted shade. Different powders and chocolates also disperse differently.
Can I use the powder in other festive recipes? Yes. Our blue spirulina Christmas cookies use it in icing, while the blue spirulina frosting guide discusses colour and texture.