Ingredients:

  • 9 oz dark chocolate chips, at least 70% cacao
  • 1 tbsp unrefined virgin coconut oil
  • 1/2 tsp pure vanilla bean paste
  • 1/2 cup fresh raspberries, halved vertically
  • 1/2 cup fresh strawberries, hulled and thinly sliced
  • 1 tbsp freeze-dried strawberry dust
  • 1 tsp flaky sea salt
  • 2 tbsp raw pistachios, chopped

Instructions:

  1. Line the pan. Place a sheet of parchment paper over a 9x13 inch baking sheet. Note: This ensures you can lift the entire slab out once it is set.
  2. Dry the fruit. Pat the raspberries and strawberries with a paper towel until no moisture remains on the surface.
  3. Prep the chocolate. Combine the 9 oz dark chocolate chips and 1 tbsp coconut oil in your bowl.
  4. Melt the base. Microwave in 30 second intervals, stirring between each, until the mixture is velvety and glossy.
  5. Add the aromatics. Fold in the 1/2 tsp vanilla bean paste. Note: Adding this last preserves the delicate scent.
  6. Spread the mahogany. Pour the chocolate onto the parchment and spread until it is roughly 1/4 inch thick.
  7. Decorate with fruit. Press the halved raspberries and strawberry slices into the wet chocolate.
  8. Add the texture. Sprinkle the 2 tbsp pistachios, 1 tbsp strawberry dust, and 1 tsp sea salt evenly.
  9. Set the bark. Place in the fridge for 45 minutes until the chocolate is firm and matte.
  10. Break into pieces. Lift the parchment and use your hands to snap the bark into 12 rustic shards.