Berry Chocolate Bark
I need a daily sweet treat and this chocolate bark is great because it’s so customisable; use whatever berries you want, or leave them out and add some nuts or dried fruit, the options are endless!
Jump to recipeI need a daily sweet treat and this chocolate bark is great because it’s so customisable; use whatever berries you want, or leave them out and add some nuts or dried fruit, the options are endless!
How to Store
Transfer to an airtight container and store in the fridge for 3-5 days.
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Berry Chocolate Bark
I need a daily sweet treat and this chocolate bark is great because it’s so customisable; use whatever berries you want, or leave them out and add some nuts or dried fruit, the options are endless!
Ingredients
- 40g raspberries
- 40g blueberries
- 25g raisins (I used golden ones!)
- 100g dark chocolate (at least 70%), broken into small pieces
- 30g white chocolate, broken into small pieces
Method
- Line a 2lb loaf tin with parchment paper.
- Scatter the raspberries, blueberries, and raisins evenly over the bottom of the tin.
- Melt the chocolate: In two separate bowls, add the dark chocolate and white chocolate and melt them gently. You can do this in the microwave in 20-second bursts, stirring in between, or over a bain-marie (a heatproof bowl set over a pot of simmering water).
- Pour the dark chocolate evenly over the berries, then drizzle over the white chocolate.
- Place the loaf tin in the fridge for about 1–2 hours, or until the chocolate is fully set.
- Once set, lift the chocolate slab out of the tin using the parchment paper. Slice into bars or break into chunks, and enjoy!
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