I created this bark around the holidays when I was trying to come up with a simple, homemade gift I could give to coworkers and friends. I made a more traditional chocolate mintΒ barkΒ and then this raspberry almond dark chocolate bark. Both were a huge hit! Since I hadn’t shared it on the blog at Christmas-time, I thought this berry and almond bark would be fitting since who doesn’t love chocolate and berries on Valentine’s Day?
Will and I usually do the traditional overpriced dinner at a nice restaurant to celebrate Valentine’s Day. Since we cook at home all the time, itΒ makes eating out more special! Plus, with so many fabulous Β restaurants to try here in Chicago, we can’t pass up an opportunity to splurge on a nicer one for special occasions. π Speaking of special occasions, I made a short little video for this recipe! I love watching the chocolate swirling action and thought it would be fun to share. I’m hoping to keep making more recipe videos as I sort out the process of shooting and editing them. (Let’s just say, it. is. a. process. for this newbie!)
I found all the ingredients I needed to make this bark at Trader Joe’s. I haven’t seen freeze dried raspberries in many stores, but you could buy it online OR substitute a dried fruit in its place. If I had to choose, I think dried apricots or dried cherries would be great.
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Whip up a batch of this raspberry almond dark chocolate bark for your honey this Valentine’s day! (Because who doesn’t love getting homemade chocolate?)
Ingredients
- 1 lb. dark chocolate
- 10 oz. bag white chocolate chips
- 1 cup chopped roasted almonds
- 1 cup freeze dried raspberries
- 1 cup coconut chips
- 1/8th teaspoon sea salt
Instructions
- Chop your dark chocolate into large pieces and transfer to a bowl.
- Fill a medium saucepan with an inch of water and place bowl over top so that mouth of the pan is covered by the bowl. (You can also use a double boiler.) Over medium high heat, melt the dark chocolate.
- Do the same for your white chocolate chips. (I did mine in the microwave since I only have one bowl/saucepan combo that works for melting chocolate.) If using the microwave, heat chips for 10 seconds at a time, stirring between each cooking session until melted.
- Line a baking sheet with a piece of parchment paper. Spread dark chocolate in an even layer over the pan. Drop white chocolate onto the dark chocolate by large spoonfuls. Use a knife to swirl the two chocolates together.
- Sprinkle the almonds, raspberries, coconut chips, and sea salt evenly over the chocolate.
- Carefully transfer to the freezer for 30-45 minutes or until chocolate is firm. Break into large pieces to serve.
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