Main image of Raspberry Rose Chocolate Bark

Raspberry Rose Chocolate Bark

1 hr + 20 min

Dessert

Make-ahead

No-bake

10 ingredients or less

Pantry-ready
This chocolate bark makes for a beautiful handmade gift. The confetti-like toppings on the chocolate make this a delicious and beautiful gift for Valentine's Day, an anniversary, or any other special event!

Servings

(25g per serving)

Total

1 hr + 20 min

Prep

13 min

Cook

7 min

Cool

1 hr

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Ingredients

  • ¼ cup (31 g)
    roasted pistachios, finely chopped
  • ¼ cup (5 g)
    freeze dried raspberries, finely chopped
  • 2 Tbsp (10 g)
    toasted coconut flakes
  • 2 Tbsp (20 g)
    hemp seeds
  • 2 Tbsp (25 g)
    candied pineapple pieces
  • 1 Tbsp (1 g)
    dried red rose petals, crushed
  • 14.1 oz (400 g)
    dairy-free dark chocolate
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Directions

  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.
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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Pamela - Dec. 10, 2021, 7:37 p.m.

Cannot wait to make this! Thank you, Sadia

PUL Team - Dec. 11, 2021, 10:20 p.m.

We hope you enjoy it, Pamela! We'd love to hear how it goes if possible 😃

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Christine - July 25, 2021, 3:25 a.m.

I make it with my daughter regularly and we mix the toppings/try different ones. It’s so much fun doing it together and it’s a delicious/ healthy treat for us. We also make one to gift away for bday/Christmas/easter!

PUL Team - July 26, 2021, 9:06 p.m.

Aww so nice you're able to make it with your daughter, Christine! So honoured the recipe has been gifted as well 😃

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Ellie - July 10, 2021, 11:57 p.m.

This was fun to make with my son and great for gifts.

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Ash - June 18, 2021, 6:39 p.m.

hey! can you show us how to save seized chlorate? I am horrible in the kitchen and couldn't melt the chocolate. I want to save the chocolate.

PUL Team - June 21, 2021, 6:10 a.m.

Hey there, Ash, thank you for the question! We've heard that slowly adding boiling water can help, although we've never personally tested it out. We'll take note of the suggestion though! Perhaps if you give the recipe another try, keeping the water in the saucepan to just below a boil can help prevent it from seizing 😊

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