Ingredients
Equipment
Method
- Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the chocolate bark from sticking and make it easy to remove once set.
- Place the finely chopped white chocolate in a heatproof bowl. You can melt this using a double boiler or in the microwave.Double Boiler Method: Fill a saucepan with about an inch of water and bring it to a gentle simmer. Place the bowl of white chocolate over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir continuously until the white chocolate is completely melted and smooth.Microwave Method: Microwave the white chocolate in a microwave-safe bowl in 30-second intervals, stirring well after each interval. Continue until the chocolate is almost completely melted, then stir until smooth. Be careful not to overheat, as white chocolate can scorch easily. If the chocolate seems a bit thick, stir in 1 teaspoon of coconut oil or vegetable oil until it reaches a smooth, pourable consistency.8 ounces good quality white chocolate, finely chopped, 1 teaspoon coconut oil or vegetable oil
- Pour the melted white chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, approximately 1/4 inch thick. Aim for a rough rectangular or freeform shape, as it will be broken into pieces later.8 ounces good quality white chocolate, finely chopped
- While the white chocolate is still wet, melt the pink candy melts in a separate heatproof bowl using the same double boiler or microwave method described for the white chocolate. Add 1 teaspoon of oil if needed to achieve a smooth, fluid consistency.2 ounces pink candy melts, 1 teaspoon coconut oil or vegetable oil
- Drizzle the melted pink candy melts over the white chocolate layer in random lines or dollops.2 ounces pink candy melts
- Take a toothpick or a skewer and gently swirl the pink and white chocolate together to create a marbled or "galaxy" effect. Don't overmix, or the colors will blend too much.
- While the chocolate is still wet, generously sprinkle the crushed freeze-dried raspberries, edible pink or red heart sprinkles, and optional silver dragées or edible glitter over the swirled chocolate.1/4 cup freeze-dried raspberries, roughly crushed, 2 tablespoons edible pink or red heart sprinkles, 1 tablespoon silver dragées or edible glitter
- Carefully transfer the baking sheet to the refrigerator. Let the bark chill for at least 1-2 hours, or until it is completely firm and set.
- Once fully set, lift the parchment paper with the chocolate bark off the baking sheet. Break the bark into irregular pieces by hand or by gently tapping the back of the parchment paper on your counter.
Notes
Store in an airtight container at cool room temperature, away from direct sunlight and heat. If your home is consistently warm, refrigerate. Best enjoyed within the first week. Freezing not recommended.