Ingredients
Scale
- 3 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 2 sticks (1 cup) unsalted butter, softened
- 2 tbsp blue food gel (e.g., Wilton Kingfish Blue)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 oz white chocolate, chopped
- 4 oz German chocolate, chopped
- Edible gold leaf, broken into flakes
- Edible silver glitter
- Fondant (blue and green) for Grogu ears
Instructions
- Line a baking sheet with parchment paper.
- Whisk egg whites and cream of tartar in a heatproof bowl over simmering water until sugar dissolves and mixture reaches 160°F (~165–170°F).
- Transfer to a stand mixer, whip on high until stiff, glossy peaks form (~7–8 min).
- With mixer running, slowly add sugar in a thin stream, then continue whipping until cool (~5 more min).
- Add butter 1 tbsp at a time, beating until smooth. Add food gel, vanilla, and salt.
- Spread bark mixture onto prepared sheet into a 10×14-inch rectangle (~1/4-inch thick).
- Melt white and German chocolates separately. Drizzle over bark in swirls. Sprinkle gold flakes and silver glitter.
- Chill 20–25 min until firm, then break into uneven shards.
- Shape fondant into two small triangular ears (blue original, green inner lining). Press lightly into surface of bark before chilling or attach after with chocolate glue after breaking.
Notes
- Use gel coloring—liquid will thin the buttercream.
- Do not overheat chocolate; seize ruins texture.
- Store in airtight container between parchment in fridge up to 5 days or freeze up to 1 month.
- For dairy-free option, use vegan butter and dairy-free white chocolate (e.g., Galaxy or Namaste).
- Prep Time: 30 min
- Cook Time: 0 min
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 bark
- Calories: 285 Kcal
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
