Valentine Chocolate Strawberry Bark (Print)

Rich chocolate bark layered with freeze-dried strawberries, white chocolate swirls, and festive sprinkles.

# Components:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (60–70% cocoa), chopped
02 - 3.5 oz white chocolate, chopped

→ Toppings

03 - 1 oz freeze-dried strawberries, lightly crushed
04 - 2 tablespoons Valentine-themed sprinkles
05 - 1 tablespoon chopped pistachios or sliced almonds (optional)

# Directions:

01 - Line a baking sheet with parchment paper.
02 - Melt the dark chocolate in a heatproof bowl over a pot of gently simmering water using double boiler method or in 30-second bursts in the microwave, stirring until smooth.
03 - Pour the melted dark chocolate onto the prepared baking sheet and spread into a rectangle approximately 8x10 inches using a spatula.
04 - Melt the white chocolate in a separate bowl using the same method as the dark chocolate.
05 - Drizzle the white chocolate over the dark chocolate base and use a toothpick or knife to swirl for a marbled effect.
06 - Immediately sprinkle the freeze-dried strawberries, sprinkles, and nuts evenly over the chocolate. Gently press them in to adhere.
07 - Chill in the refrigerator for 30 minutes, or until fully set.
08 - Once set, break into pieces and serve or package for gifting.

# Expert Advice:

01 -
  • It comes together in 10 minutes with zero baking involved, leaving room for actually enjoying the day instead of stressing in the kitchen.
  • The freeze-dried strawberries stay crisp and provide a subtle tartness that cuts through the richness without any weird texture clashing.
  • You can customize it completely—swap in different nuts, try dried raspberries, or go wild with sprinkles based on whatever mood strikes you.
  • It's naturally gluten-free and vegetarian, so you're not limiting who gets to enjoy your thoughtfulness.
02 -
  • White chocolate melts faster and at a lower temperature than dark chocolate, so if you're using one bowl, do dark first and white second to avoid temperature accidents.
  • The parchment paper is non-negotiable—chocolate bark wants to stick to everything, and parchment is the only thing it'll release from cleanly.
  • Freeze-dried strawberries must be added while the chocolate is still warm or they won't adhere properly no matter how gently you press.
03 -
  • Temper your expectations about perfection—the most rustic-looking batches often taste exactly the same as the magazine-worthy ones, so stop stressing about swirl symmetry.
  • If your chocolate seems too thick when spreading, microwave your spatula for a few seconds and use the warm metal to smooth things out without re-melting.
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