Dark Chocolate Raspberry Bark
8 oz dark chocolate, 60-70% cacao
1 tsp raspberry essence
1/4 cup YV Fresh raspberries
1/4 cup YV Fresh blueberries 4 tbsp
1/2 tbsp shredded coconut
Prepare a medium-large baking sheet by covering with a silicon mat.
Break up larger pieces of the fruit and have the toppings all measured ready.
Melt the chocolate either by putting in a pan, a bowl with boiling water or melting in the microwave in 30 second bursts, stirring in between.
Add the raspberry essence and stir, mixing it well.
Pour the chocolate onto the parchment/silicon mat and spread into a thin layer, in more or less a rectangle.
Sprinkle over the raspberries and blueberries and the coconut.
Spread them evenly right to the edge
Leave to cool, a good hour or more, before breaking up into chunks.
Store in an airtight container until needed - it will keep fine a few days, anymore and the toppings may well soften.