Even as a kid, I’ve always loved Valentine’s Day. I know, it’s a Hallmark holiday and sucks when you’re single, but I’ve always associated it with candy. If you’re a sugar fiend like me, your Halloween candy has long since run out, and it’s time to restock!
To me, the only thing better than candy is homemade candy. I’m a big fan of chocolate bark. In fact, you may remember this recipe that I posted a few weeks ago, and I wanted to do something similar for Valentine’s Day. In the past, I’ve made festive pink and red chocolate bark with candy melts. While they were cute, they tasted kind of like sugary wax.
This year, I wanted to make a Valentine’s Day bark that used real chocolate and real fruit. I thought about using strawberries, but I learned the hard way that moisture and chocolate do NOT mix, unless you want to eat a gluey pile of mush. When I saw a bag of freeze dried strawberries on my last trip to Trader Joe’s, I knew that they would be the perfect solution. I stuck them in the food processor until they became powdery and mixed them into some white chocolate.
I layered the strawberry mixture in between a layer of dark chocolate and white chocolate, since I love all desserts that are Neapolitan in nature. And of course, this bark was just dying to be sprinkled.
- 8 ounces bittersweet chocolate, chopped
- 12 ounces white chocolate, chopped
- 2/3 cup freeze dried strawberries, powdered
- 8 ounces white chocolate, chopped
- Line a baking sheet with parchment or waxed paper
- In a double boiler, melt the bittersweet chocolate until smooth. Slowly pour the bittersweet chocolate onto the parchment paper, smooth it out in an even layer with an offset spatula, and put it in the freezer for 20 minutes.
- While the bittersweet chocolate is cooling, melt the white chocolate for the strawberry layer in a double boiler. When the chocolate has melted, stir in the strawberry powder. Let the mixture cool slightly, remove the cooled dark chocolate layer, and immediately pour the strawberry mixture over it. Working quickly, spread the strawberry layer out evenly.
- Melt the white chocolate in a double boiler. Let the mixture cool slightly, remove the baking sheet with frozen chocolate from the freezer, and immediately pour the white chocolate over it. Working quickly, spread the white chocolate out in an even layer. Top with sprinkles (I used a combination of pearlized white jimmies and edible glitter stars).
- Freeze for an additional 20 minutes and break into chunks.