White Choc Bark with freeze-dried strawberries, almonds & pumpkin seeds


200g white chocolate (I used Valrhona chocolate chips)
12g freeze-dried strawberries (1 small pack)
15g toasted shaved almonds
15g pumpkin seeds


Place the white chocolate chips into a mixing bowl to be melt in a double-boiler. Stir occasionally and make sure all the chunks are melted. Do not allow the water to touch the bottom of the mixing bowl.
Roughly slice the freeze-dried strawberries if they aren’t already.
Toast the shaved almonds over low heat in a non-stick pan and stir occasionally. until you see specs of golden-brown. Keep a careful eye on it as they can burn easily.
Prepare a baking pan lined with cooking paper. I used a large pan and roughly spread the white chocolate over with a spatula. You can use a smaller size dish and spread the chocolate up to the edges if you prefer a perfect shape.
Then sprinkle with the strawberries, almonds and pumpkin seeds.
Place flat in the fridge for at least 30 mins. Slice with a sharp knife when ready to serve. Make sure to place onto a cooking sheet before placing onto a dish for presentation, otherwise it will melt and stick to the plate.


With just a few basic kitchen ingredients and stock items, you can create a very simple and easy sweet ending to a meal with friends. This was my very first time making chocolate bark and I upgraded it with just a few items I found in my mom’s kitchen. Freeze-dried strawberries are a pricey snack but it’s worth incorporating into a creative dessert like this one! Other ideas: strawberry Pocky sticks, freeze-dried strawberry powder on vanilla ice-cream…what else?




Monday, September 14, 2015 - 11:21am


Related Cooking Videos