Dark chocolate infused with dried strawberries, pistachios, almonds, and rose petals makes a rich, crunchy treat.
# What You’ll Need:
→ Chocolate
01 - 14 oz high-quality dark chocolate (60–70% cocoa), chopped
→ Toppings
02 - 2.8 oz dried strawberries, sliced
03 - 2.1 oz roasted pistachios, roughly chopped
04 - 1.4 oz roasted almonds, roughly chopped
05 - 1 tablespoon edible dried rose petals (optional)
→ Garnish
06 - Flaky sea salt, to taste
# How To Make It:
01 - Line a large baking sheet with parchment paper.
02 - Melt the dark chocolate in a heatproof bowl set over a pot of gently simmering water using the double boiler method, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring between each interval, until fully melted.
03 - Pour the melted chocolate onto the prepared baking sheet and use a spatula to spread it into an even layer approximately 0.2 inches thick.
04 - Immediately sprinkle the dried strawberries, pistachios, almonds, and rose petals evenly over the chocolate layer. Lightly press the toppings to ensure they adhere to the chocolate.
05 - Sprinkle with a pinch of flaky sea salt if desired.
06 - Allow the bark to set at room temperature for 30 minutes until firm. For expedited setting, refrigerate for 15–20 minutes.
07 - Once set, break the bark into irregular pieces. Store in an airtight container at room temperature for up to 1 week.
