Chocolate Bark
  • 5 cups good quality chocolate, melted
  • ½ chopped dried fruit (you can use any dried fruit here)
  • ½ cup roasted pistachios, roughly chopped
  • ¾ cup freeze dried strawberries or raspberries, lightly crush them through your fingers
  • 1 teaspoon flaky sea salt (I use this on the dark chocolate bark)
  • Note: For the white bark I used crushed champagne flavoured macarons (totally optional but really yummy)
  1. Line a large baking sheet pan with parchment, wax paper or non-stick mat.
  2. Pour melted chocolate onto prepared baking sheet. Using an offset spatula, quickly spread out chocolate into a thin and even layer. Working quickly, sprinkle on your toppings (and sea salt for the dark chocolate bark) evenly over the entire surface. Gently press toppings into the chocolate. Let chocolate bark set completely on the counter or place in fridge to harden quickly.
  3. Transfer bark onto a large cutting board. I usually break off pieces even in size OR for a neater look you can heat the blade of a sharp knife under running hot water, wipe off wet blade with a clean towel, and cut bark into 2×2-inch strips to create individual squares. Make sure to reheat and clean off knife blade between each cut in order to keep the chocolate bark edges clean.
  4. Store the chocolate bark in an airtight container, at room temperature, for up to 2 weeks.