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Swirled Strawberry Raspberry White Chocolate Bark
Prep: 20 minutes
Cook: 5 minutes
Servings: 8
An Artist's Palette in Chocolate Form
Unlock your inner artist with this stunningly beautiful and ridiculously easy white chocolate bark. The creamy sweetness of white chocolate provides the perfect canvas for tart, vibrant swirls of homemade strawberry and raspberry puree. A final scattering of freeze-dried berries adds a pop of color and a satisfying crunch, making each bite a multi-sensory experience.
Materials
- 12 oz (340g) high-quality white chocolate, chopped
- 1/2 cup fresh strawberries, hulled
- 1/2 cup fresh raspberries
- 1 tablespoon powdered sugar (optional)
- 1/4 cup freeze-dried strawberries, lightly crushed
- 1/4 cup freeze-dried raspberries, lightly crushed
Preparation
- Line a baking sheet with parchment paper.
- In a small blender or food processor, puree the fresh strawberries until smooth. Strain through a fine-mesh sieve to remove seeds. Repeat in a separate batch for the raspberries.
- If the purees are very tart, you can stir in a little powdered sugar, but the natural tartness contrasts nicely with the sweet chocolate.
- Prepare your freeze-dried fruit by placing it in a bag and lightly crushing it with a rolling pin.
Cooking
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, use a double boiler.
- Pour the melted white chocolate onto the prepared baking sheet and spread it into an even layer, about 1/4 inch thick.
- Randomly drop small spoonfuls of the strawberry and raspberry purees over the white chocolate.
- Using a toothpick or a skewer, gently drag the colors through the chocolate to create beautiful marbled swirls. Don't overmix.
- Immediately sprinkle the crushed freeze-dried berries over the top.
- Refrigerate for at least 1 hour, or until completely firm.
- Once set, break the bark into irregular pieces.
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