Raspberry-vanilla chocolate bark

Raspberry-vanilla chocolate bark

Any other chocolate lovers out there? This raspberry-vanilla chocolate bark recipe is for you! The recipe is inspired by one of my favourite dark chocolate raspberry bars by Divine Chocolate (if you have never tried their chocolate, check them out, they're a really great ethical chocolate company!) Since most grocery stores near me don't usually stock my favourite raspberry dark chocolate bar, I decided to try making a raspberry chocolate bark using freeze-dried raspberries, 70% dark chocolate and vanilla powder. The chocolate bark turned out so great that we've already made it quite a few times around here. Christian even claims that this bark tastes better than the store-bought version (I'm not totally convinced yet!) For baking and desserts, I tend to use Green & Black's organic chocolate, another great ethical chocolate company. Use whatever chocolate you like best, but try to stick to one with a cocoa solids content of at least 70% as it's a bit healthier and lower in sugar than the less potent chocolates out there.

Raspberry-vanilla chocolate bark | Beloved Kitchen
Raspberry-vanilla chocolate bark | Beloved Kitchen

The concept is super simple, making this a great dinner party dessert option or gift if you're short on time. I suspect it would even make a fantastic last minute Mother's Day present! Dark chocolate is melted over medium-low heat in a small saucepan until it's silky smooth (you could also use a bain-marie to melt the chocolate, but you'll need a heat-proof glass bowl to do this). Vanilla powder and freeze-dried raspberry pieces are added to the melted chocolate, and the mixture is spread out over a parchment-lined baking tray or pastry board and garnished with more raspberry pieces. The chocolate is then left to set it set in the fridge before it is broken up into large-ish pieces. That's pretty much it! Here's what it looks like before it goes into the fridge: 

Raspberry-vanilla chocolate bark | Beloved Kitchen

And here's what you get once the chocolate has set:

Raspberry-vanilla chocolate bark | Beloved Kitchen
Raspberry-vanilla chocolate bark | Beloved Kitchen
Raspberry-vanilla chocolate bark | Beloved Kitchen

The resulting dark chocolate bark is quite intense in flavour and is flecked with lots of tangy raspberry pieces in each bite. It keeps well in the fridge, but from experience it won't last that long, especially if you love dark chocolate like we do!

Raspberry-vanilla chocolate bark | Beloved Kitchen
Raspberry-vanilla chocolate bark | Beloved Kitchen
Raspberry-vanilla chocolate bark | Beloved Kitchen

Do you have a favourite dark chocolate bark recipe or a favourite brand for dark chocolate? I'd love to hear about it!

-xo KA

P.S. A very  happy Mother's Day to all the mamas out there! <3 

Raspberry-vanilla chocolate bark

This dark chocolate bark comes together really quickly with only a handful of ingredients, and makes for an impressive dessert or gift. You can find freeze-dried raspberry pieces in larger grocery stores in the baking or spices section. Use a good quality dark chocolate with a minimum of 70% cocoa solids content - this will make for a slightly healthier sweet treat. 

Ingredients:

  • 200 g | 1 2/3 cup 70% dark chocolate, broken into pieces
  • 1 tsp vanilla powder (or 1 tsp vanilla extract)
  • 10 g | 1/8 cup freeze-dried raspberry pieces, plus 2 tbsp more to garnish

Method:

Line a large baking sheet or pastry board with parchment paper and set aside.

In a small saucepan, gently heat the dark chocolate over low-medium heat, stirring frequently until completely melted. Stir in the vanilla powder and remove from heat. Next stir in 1/8 cup of freeze-dried raspberry pieces. Pour the mixture in the centre of the prepared baking sheet. Use the back of a spoon or a spatula to spread the mixture into a large slab as thin as desired (I like to make it quite thin). Garnish with the remaining 2 tbsp of freeze-dried raspberry pieces.

Place the baking sheet or pastry board in the fridge for at least an hour, until completely set. I imagine that it could also be placed in the freezer but I have not tried this as my freezer is only as big as a shoe box! When the bark has set, remove the baking sheet or pastry board from the fridge and use your hands to break it into different sized pieces. Enjoy immediately or store it in the fridge for a few days.

Serves 6-8 as a sweet treat (or fewer chocoholics!)

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