Raspberry Rose Chocolate Bark

Directions

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1. Prepare and have at-the-ready your desired toppings: the pistachios, dried raspberries, coconut flakes, hemp seeds, candied pineapple, and rose petals.
2. Fill a saucepan halfway with water, and bring to a gentle boil. Place a large glass or ceramic heat-safe bowl on top of the pan. This is called a 'double boiler'. Break the chocolate into pieces with your hands and place it in the bowl. The heat from the bowl will melt the chocolate. Stir periodically to ensure the chocolate melts evenly.
3. Once melted, remove the bowl from the stove, and be careful as the bowl will be hot. Gently pour the melted chocolate onto a parchment-lined baking tray used before. Use the back of a rubber spatula to spread the chocolate out into a thin layer, about ½ cm thick.
4. Then you can decorate it! Sprinkle over top all of the toppings, and using the back of a spoon, press down the pieces into the chocolate to secure them.
5. Place the chocolate bark in the refrigerator for at least 1 hour to harden.
6. Once hard, let slightly soften at room temperature for a minute before cutting to avoid it snapping in other places. Cut into your desired shapes and sizes. Enjoy!

Storage

• The chocolate bark can be stored in an airtight container in the fridge for up to 2 weeks.