Valentine Chocolate Bark Dried Fruit (Printable View)
A romantic, festive chocolate bark adorned with vibrant dried fruits and nuts. Perfect for sharing or a sweet indulgence.
# Ingredient List:
→ Chocolate Components
01 - 10 ounces high-quality dark chocolate (at least 60% cacao), finely chopped
02 - 3.5 ounces white chocolate, finely chopped (optional, for decorative drizzle)
→ Toppings
03 - ½ cup dried cranberries
04 - ½ cup dried apricots, finely chopped
05 - ⅓ cup pistachios, roughly chopped
06 - ⅓ cup almonds, roughly chopped
07 - 2 tablespoons freeze-dried raspberries or strawberries (optional)
08 - 1 tablespoon edible rose petals or small heart-shaped sprinkles (optional)
# How to Prepare:
01 - Line a standard baking sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.
02 - Gently melt the chopped dark chocolate using a double boiler method, or by microwaving in 30-second increments, stirring thoroughly after each interval, until completely smooth and free of lumps.
03 - Pour the melted dark chocolate onto the prepared baking sheet. Using an offset spatula, carefully spread the chocolate into a uniform ¼-inch thick rectangle.
04 - If utilizing white chocolate, melt it using the same method as the dark chocolate. Drizzle the melted white chocolate artistically over the dark chocolate layer to create an elegant marbled effect.
05 - Immediately and evenly sprinkle the dried cranberries, chopped apricots, pistachios, almonds, optional freeze-dried berries, and edible rose petals or sprinkles over the still-wet chocolate surface.
06 - Gently press the assorted toppings into the chocolate layer to ensure they firmly adhere once the bark sets.
07 - Allow the chocolate bark to set undisturbed at room temperature for approximately 1 hour, or accelerate the process by refrigerating for 30 minutes, until the chocolate is completely firm.
08 - Once fully set, carefully break the chocolate bark into irregular, bite-sized pieces. Serve immediately, or store for later enjoyment or gifting.
# Expert Suggestions:
01 -
- It's surprisingly forgiving, letting you feel like a pro even if you're just starting out.
- You can customize it endlessly, making every batch a reflection of your own unique taste.
02 -
- Don't let any water get into your melting chocolate; it will seize and become a grainy mess!
- Working quickly after spreading the chocolate is key; it starts to set faster than you think, especially if your kitchen is cool.
03 -
- Temper your chocolate for a truly professional shine and snap that resists melting at room temperature (though simply melting works perfectly fine too!).
- Warm your spatula slightly before spreading the chocolate for an even smoother, thinner base.