If you’re looking for an easy treat, whether as a gift, for a party or to show you’re patriotic colors, this blueberry raspberry chocolate bark is perfect. Five ingredients and a couple minutes is all you need! This post is sponsored in conjunction with #BrunchWeek. Thanks to the sponsor companies who provided product samples; opinions remain my own.
I know, before I write any more there will be a few of you thinking this is something for the holiday season, but really why should it be? After all, chocolate is good any time (just ask my sons!). I have seen variations for Valentine’s Day and Easter, but let’s expand things.
This easy chocolate bark is versatile enough to be perfect for any time of year. It’s conveniently red, white and blue so it will be right at home at Memorial Day and 4th July cook outs. Plus it would make a great gift any time of year. It’s easy enough to be just the kind of things the kiddos could make for Mother’s day, too (and I bet you’d have happy recipients!).
How to make chocolate bark
Enough of trying to explain why this makes sense at this time of year, let’s just get on to how you make it. Pretty much any chocolate bark is made by melting chocolate, spreading it out in a thin layer, then topping it with whatever you choose to add in. That can be dried fruit, nuts, or candies.
Here I kept things relatively healthy with freeze dried fruit and nuts, but the result is both tasty and pretty. Plus, I’ve extended the flavor into the chocolate itself with a dash of raspberry flavor in there. It really helps make it feel that bit more special and adds an extra depth of fruitiness. If you want to make it even healthier, try the homemade chocolate from my chocolate lollipops as the base.
Once you’ve added your toppings to the melted chocolate layer, gently press them in and just leave it to firm up. Once firm, peel it off your baking sheet and break is up into chunks. You can either store it in a box or package it up ready for gifting.
This blueberry raspberry chocolate bark is easy to make, fruity and with a great texture from the toppings. It’s perfect to give as a gift. Or snack on it yourself, there’s no judgement here. We found it hard to stop at just one piece, just warning you.
This chocolate bark is easy to make, perfect for gifting, and conveniently patriotic colors too.
- 8 oz semisweet chocolate 225g dark chocolate, 60-70% cacao
- 1 tsp raspberry emulsion eg LorAnn Oils (or extract/flavoring)
- 1/4 cup freeze dried raspberries 4 tbsp, 5g approx
- 1/4 cup freeze dried blueberries 4 tbsp, 8g approx
- 1/2 tbsp shredded coconut
Prepare a medium-large baking sheet by covering with parchment or a silicon mat. Break up larger pieces of the dried fruit and have the toppings all measured ready.
Melt the chocolate either by putting in a bain marie (in a bowl over a pan/bowl with boiling water) or by melting in the microwave in 30 second bursts, stirring in between. Add the raspberry emulsion and stir through to mix well.
Pour the chocolate onto the parchment/silicon mat and spread into a thin layer, in more or less a rectangle.
Sprinkle over the dried raspberries and blueberries then sprinkle over the coconut. With each, try to spread them fairly evenly right to the edge and use a bit more than measured out, if needed. Leave to harden, a good hour or more, before breaking up into chunks. Store in an airtight container until needed - it will keep fine a few days, any more and the toppings may well soften.
Use smaller pieces of the dried raspberries (it's a good excuse to use the little bits in the bottom of the packet!) and you may want to break the blueberries in half so they fit better.
Don't be tempted to speed up the hardening by refrigerating the bark - the moisture will likely give the chocolate a dull, unappealing appearance and will probably soften the dried fruit to become chewy.
If you haven’t already, be sure to enter this week’s giveaway – you can get all the prize details and enter in yesterday’s cauliflower waffles post.
Take a look at what the #BrunchWeek Bloggers are creating today!
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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.