Description
This Chocolate Bark recipe combines the tart freshness of frozen raspberries with layers of creamy gluten-free white and dark chocolate. It's an easy, no-bake dessert that sets in the freezer and breaks into delightful pieces perfect for snacking or gifting.
Ingredients
Scale
Fruit
- 125 g frozen raspberries
- Extra raspberries, for decoration
Chocolate
- 100 g white chocolate, gluten-free
- 120 g dark chocolate, gluten-free
Instructions
- Arrange raspberries: Arrange the frozen raspberries in a rectangular shape on a parchment-lined tray, creating a base to build the chocolate bark upon.
- Melt and spread white chocolate: Melt the white chocolate until smooth, then spread it evenly over the layer of raspberries. Place the tray in the freezer for 10 minutes until the white chocolate is slightly firm.
- Melt and spread dark chocolate: Melt the dark chocolate and spread it evenly over the white chocolate layer, covering the raspberries completely.
- Decorate with raspberries: Place extra raspberries on top of the dark chocolate layer to add visual appeal and extra flavor.
- Freeze to set: Freeze the entire chocolate bark for 1 hour or until fully hardened and firm enough to break.
- Break and serve: Remove from the freezer, break the chocolate bark into pieces, and enjoy immediately or store in the freezer until ready to serve.
Notes
- This recipe requires no baking, making it a quick and simple dessert option.
- Use gluten-free chocolate to ensure the recipe remains gluten-free.
- For easier melting, melt chocolate in short bursts in the microwave or use a double boiler.
- Decorate with other berries or nuts to add texture and variety.
- Store leftover bark in an airtight container in the freezer for extended freshness.
Nutrition
- Serving Size: 1 piece
- Calories: 104 kcal
- Sugar: 10 g
- Sodium: 14 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 4 mg
