Valentines Double Chocolate Bark Recipes
VALENTINE'S CHOCOLATE BARK WITH PRETZELS AND DRIED FRUIT
For this festive chocolate bark, pretzels are encased in both bittersweet and white chocolate. Cherry juice-infused dried cranberries and crushed freeze-dried strawberries give a fruity and fun twist to this otherwise classic chocolate bark recipe.
Provided by Justin Chapple
Categories dessert
Time 55m
Yield One baking sheet or 9-by-13-inch baking pan
Number Of Ingredients 8
Steps:
- Line a rimmed baking sheet or 9-by-13-inch baking pan neatly with foil, allowing at least 2 inches of overhang on the two long sides.
- Bring 2 inches of water to a simmer in a medium saucepan over medium-low heat. Place a large heatproof bowl on top (the bottom of the bowl should not touch the water). Add the bittersweet chocolate and 1 tablespoon of the coconut oil. Heat the chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted.
- Scrape the melted chocolate onto the prepared baking sheet or baking pan and, using an offset spatula, spread in a 1/4-inch-thick layer. Arrange the pretzels on top, gently pressing them into the chocolate. Freeze until just firm, about 5 minutes.
- Meanwhile, place a clean large heatproof bowl over the simmering water. Add the white chocolate and the remaining 1 tablespoon coconut oil. Heat the white chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted. Let the white chocolate cool slightly, then scoop out 1/4 cup into a small bowl and reserve for decorating.
- Scrape the white chocolate from the large bowl onto the firm chocolate bark and, using a clean offset spatula, spread in an even layer. Immediately sprinkle the dried cranberries and crushed freeze-dried strawberries on top. Freeze until nearly set, about 5 minutes.
- Add 1 to 2 drops of pink food coloring to the reserved white chocolate and stir until your desired color is achieved. Scrape the pink chocolate into a small resealable plastic bag. Cut off a tiny tip of one corner. Drizzle the pink chocolate all over the bark, then decorate with sparkly pink sprinkles, if using. Refrigerate the bark until firm, about 30 minutes.
- Peel the foil off of the bark. Break the bark into pieces and serve or store in an airtight container in the refrigerator or cool dark area of the kitchen.
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