Ingredients
Method
- Arrange the frozen raspberries evenly in a single layer on a parchment-lined tray.
- Melt the white chocolate using a double boiler or microwave, then spread it evenly over the raspberries. Place the tray in the freezer for 5–10 minutes, until slightly firm to the touch.
- Melt the dark chocolate using a double boiler or microwave, then spread it carefully over the layer of raspberries and white chocolate, ensuring full coverage.
- Decorate immediately with extra raspberries, gently pressing them into the melted dark chocolate.
- Freeze for at least 1 hour, or until the chocolate is completely hardened and snaps cleanly.
- Break the hardened bark into irregular pieces, and enjoy immediately or store in an airtight container in the freezer.
Notes
- For the silkiest chocolate bark, ensure your chocolate is properly melted using a double boiler or microwave in short bursts, stirring frequently to prevent burning.
- If your chocolate becomes too thick, a tiny bit of coconut oil can help smooth it out without altering the taste significantly.
- To achieve clean breaks, make sure the chocolate bark is completely hardened before attempting to snap it into pieces. Freezing for at least an hour is crucial. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your chocolate becomes too thick, a tiny bit of coconut oil can help smooth it out without altering the taste significantly.
- To achieve clean breaks, make sure the chocolate bark is completely hardened before attempting to snap it into pieces. Freezing for at least an hour is crucial. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.