Dark Chocolate Raspberry Bark

February 9, 2020



  • 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.




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