Classic Valentine’s Day Chocolate Bark
Create a delightful Classic Valentine's Day Chocolate Bark with a mix of dark and white chocolate, topped with freeze-dried raspberries, toasted almonds, mini M&M's, sprinkles, and sea salt flakes. This easy recipe is perfect for a festive treat.
Equipment
- large baking sheet
- parchment paper or silicone baking mat
- heatproof bowl
- double boiler or microwave
- offset spatula or spoon
- piping bag (optional)
- skewer (optional)
Ingredients
Main Ingredients
- 1 lb good quality chocolate (about 450g) a mix of dark and white chocolate chips or bars recommended
- 1/4 cup freeze-dried raspberries
- 1/4 cup chopped toasted almonds
- 1/4 cup Mini M&M's Valentine's colors
- 2 tablespoons sprinkles red, pink, white
- 1/2 teaspoon sea salt flakes
Instructions
Preparation
- Line a large baking sheet with parchment paper or a silicone baking mat to prepare your workspace.
Melting and Spreading
- Melt the good quality chocolate, separately if using different types, over a double boiler or in 30-second microwave intervals until smooth.
- Pour the melted main chocolate onto the prepared baking sheet and spread it evenly into a thin layer of about 1/4 inch thick.
- Drizzle contrasting chocolate over the base and swirl gently with a skewer for a marbled effect, if desired.
Adding Toppings and Setting
- Generously sprinkle freeze-dried raspberries, toasted almonds, Mini M&M's, sprinkles, and sea salt flakes over the wet chocolate, gently pressing them down.
- Chill the baking sheet in the refrigerator for 30-60 minutes until the chocolate is completely firm.
- Once set, remove from the refrigerator, lift off the parchment paper, and break the bark into irregular pieces to serve.
Notes
For best results, use high-quality chocolate as it will melt and set more smoothly. You can customize the toppings with other nuts, dried fruits, or candies. Store the chocolate bark in an airtight container at room temperature for up to one week.