This Valentine’s Day chocolate bark is an easy and delicious treat. This bark makes a great homemade gift for your valentine or a lovely addition to a Valentine’s Day party dessert table. You can customize this bark with any type of pink or red toppings you like.
Ingredients and substitutions
I prefer to use dark chocolate when making this bark, but you can substitute any type of chocolate you like.
I used a combination of food-grade dried rose petals and freeze-dried strawberry powder as the toppings for this bark, but you can substitute any type of pink or red toppings you prefer. Pomegranate arils or freeze-dried raspberries are delicious alternatives. It may be tricky to find some of these toppings at your local grocery store, but they can easily be ordered online.
How to make it
Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
Transfer the melted chocolate to a sheet pan lined with parchment paper or a silicone baking mat, then use a flat spatula or the back of a spoon to spread it into a thin layer (aim for approximately 1/4 inch thickness).
Immediately sprinkle the dried rose petals, freeze-dried strawberry powder, or any other pink or red toppings you prefer onto the melted chocolate.
Place the sheet pan in the fridge to let the chocolate bark harden for at least one hour, then break into shards.
Storage
Store this bark in an airtight container in the fridge for up to two weeks (unless you’re substituting pomegranate arils, in which case it should stay fresh for about three days).
Valentine’s Day Chocolate Bark
Ingredients
- 1 1/2 cups chopped dark chocolate
- 3 tablespoons food-grade dried rose petals (or substitute any type of pink or red toppings you prefer such as pomegranate arils or freeze-dried raspberries)
- 1 tablespoon freeze-dried strawberry powder (optional)
Instructions
- Add the chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
- Transfer the melted chocolate to a sheet pan lined with parchment paper or a silicone baking mat, then use a flat spatula or the back of a spoon to spread it into a thin layer (aim for approximately 1/4 inch thickness).
- Immediately sprinkle the food-grade dried rose petals, freeze-dried strawberry powder, or any other pink or red toppings you prefer onto the melted chocolate.
- Place the sheet pan in the fridge to let the chocolate bark harden for at least one hour, then break into shards.
Notes
- Store this bark in an airtight container in the fridge for up to two weeks (unless you’re substituting pomegranate arils, in which case it should stay fresh for about three days).