Canada is now officially the largest (and considered the best) ice wine producer in the world, so it only makes sense to explore new ways of toasting and enjoying this national success story.
This melt-in-your-mouth bark will remind you of some of the best truffles you've had with Niagara’s liquid gold-ice wine! It is best to keep this bark frozen so the slow melt and light texture hits your palate. The slight crunch of toffee and pecans only add to this addictive chocolate treat.
Place chocolate and butter in a heatproof bowl set over hot (not boiling) water, stirring occasionally until melted. Let cool slightly.
In a bowl, whip Ontario cream until stiff. Fold in cream and ice wine into chocolate mixture until combined. Pour onto parchment or silicone lined baking sheet to about 12 x 9 inch (30 x 22.5 cm) rectangle.
Sprinkle with toffee, apricots and pecans. Freeze for at least 2 hours or until firm. Break apart into pieces and store in an airtight container in the freezer for up to 2 weeks.
Savour Ontario recommends:
Ontario produces the vast majority of Canadian ice wine, so we thought we’d be remiss not to share a few of our favourites. You’ll only use a small amount for the recipe, so you will have most of a bottle to sip as you enjoy your dessert!
Reif Estate Winery | Riesling Icewine Grand Reserve 2017
Pillitteri Estates Winery | 2015 Reserve Vidal Icewine
Southbrook Vineyards | 2015 Vidal Icewine
Top 5 Nutrients: Vitamin A 18%DV, Iron 5%DV, Manganese ≥5%DV, Niacin 2%≥DV, Riboflavin ≥2%DV.