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Chocolate Raspberry Bark (Easy Recipe!) Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes (including chilling time)
  • Yield: 8 servings
  • Diet: Vegan

Description

A delicious and visually stunning Chocolate Raspberry Bark featuring layers of rich vegan dark chocolate and tangy raspberry-infused white chocolate swirled together, topped with crunchy almonds and whole freeze-dried raspberries. This easy no-bake treat is perfect for chocolate lovers and makes a great gift or snack.

Ingredients

Dark Chocolate Layer

  • 300 g 70% vegan dark chocolate, broken into pieces (soy free if required)
  • 40 g blanched almonds, roughly chopped into halves

White Chocolate Raspberry Layer

  • 150 g vegan white chocolate, broken into pieces (soy free if required)
  • 2 tbsp freeze dried raspberries, ground into a powder
  • 2 tbsp freeze dried raspberries, whole

Instructions

  1. Prepare the Pan: Line a 27cm x 20cm (10” x 8”) brownie pan with non-stick parchment paper to ensure easy removal of the chocolate bark.
  2. Melt Dark Chocolate: Set up a bain-marie by placing a small saucepan of water on the hob and placing a heatproof bowl over it, ensuring the bowl’s base doesn’t touch the water. Bring water to a gentle simmer, add the dark chocolate pieces to the bowl, and stir until fully melted.
  3. Pour and Spread Dark Chocolate: Remove the melted dark chocolate from the heat and pour it into the lined brownie pan. Smooth it evenly to cover the base.
  4. Add Almonds: Sprinkle and gently stir the chopped almonds into the melted dark chocolate layer for added crunch and flavor.
  5. Melt White Chocolate: Place a clean bowl over the simmering saucepan water. Add the white chocolate and stir continuously until melted. Remove from the heat once melted.
  6. Drizzle White Chocolate: Drizzle half of the melted white chocolate evenly over the dark chocolate layer, avoiding large blobs for distribution.
  7. Prepare Raspberry White Chocolate: Mix the raspberry powder into the remaining melted white chocolate in the bowl to create a vibrant raspberry-flavored white chocolate.
  8. Drizzle Raspberry White Chocolate: Drizzle the raspberry white chocolate on top of the dark chocolate, along with the plain white chocolate drizzle.
  9. Create Swirls: Using the tip of a teaspoon, gently swirl the white and raspberry chocolate layers to create an attractive marbled pattern without mixing them thoroughly.
  10. Add Freeze-Dried Raspberries: Sprinkle the whole freeze-dried raspberries on the top for extra texture and a pop of color.
  11. Chill to Set: Place the pan in the refrigerator for about one hour to allow the chocolate to fully set and harden.
  12. Serve and Store: Once set, break the chocolate bark into pieces and store it in the fridge to maintain freshness and firmness.

Notes

  • Ensure the bain-marie water does not boil; simmer gently to prevent burning the chocolate.
  • You can substitute almonds with other nuts or seeds if preferred.
  • Use soy-free chocolate if you have soy allergies.
  • Keep the chocolate bark refrigerated for the best texture and shelf life.
  • For a more intense raspberry flavor, increase the amount of freeze-dried raspberry powder slightly.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (melting and assembling)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Find it online: https://saraflavors.com/chocolate-raspberry-bark-easy-recipe-recipe/