Ingredients:

  • 12 oz high-quality dark chocolate (60-70% cacao), finely chopped
  • 1 tsp refined coconut oil
  • 4 oz white chocolate, chopped
  • 1/4 tsp pure vanilla bean paste
  • 1/2 cup freeze-dried strawberries, crushed
  • 1/4 cup toasted slivered almonds
  • 1 tsp pink Himalayan sea salt

Instructions:

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Ensure the surface is perfectly flat to prevent uneven thickness.
  2. Reserve 1/4 of the dark chocolate for seeding. Melt 3/4 of the dark chocolate with the coconut oil using 20-second microwave intervals, stirring between each, until 80% melted and glossy. Once smooth, stir in the reserved 'seed' chocolate until completely melted and glossy.
  3. In a separate heat-proof bowl, melt the white chocolate and vanilla bean paste until smooth.
  4. Pour the dark chocolate onto the prepared baking sheet, spreading it to about 1/4 inch thickness. Drop spoonfuls of white chocolate onto the dark chocolate and use a toothpick or offset spatula to create a marbled swirl effect.
  5. Immediately sprinkle the surface with crushed freeze-dried strawberries, toasted slivered almonds, and pink Himalayan sea salt while the chocolate is still wet.
  6. Let it sit at room temperature for 15 minutes, then move to the fridge for 20 minutes until it feels cold and firm. Break the bark into 15 servings by hand for an organic, rustic look.