Chocolate & Berry Bark
- Savory Tart
- Oct 30, 2015
- 1 min read
INGREDIENTS
11.5 oz package milk chocolate baking chips [Ghiradelli]
⅓ cup freeze-dried strawberry slices
⅓ cup freeze-dried blackcurrants
⅓ cup freeze-dried raspberries
⅓ cup crushed salted roasted hazelnuts
INSTRUCTIONS
Line a 13x9" rimmed baking sheet (quarter sheet pan) with parchment paper.
Place milk chocolate morsels in a large microwave-safe bowl; microwave on High 30 seconds; stir well and repeat until wafers are smooth.
Pour chocolate out onto parchment paper and, using an offset spatula, spread to form a rectangle of even thickness.
Artistically arrange berries and nuts across the melted chocolate.
Refrigerate until set, about 20 minutes. Break or cut into pieces. Store in an airtight container in fridge.
This bark is best eaten within a day or two of making as the dehydrated berries will soften and become more chewy as they are exposed to the moisture from the chocolate.
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