A Fruity, Summery Chocolate Bark
Many chocolate bark recipes feature dark chocolate and dried fruit or nuts. Here’s a quick recipe for one of my favorite 4th of July treats. It features white chocolate and fresh summer berries for a sweet red, white and blue celebration. It takes about 15 minutes to prepare and about 30 minutes to set up in the refrigerator.
- 10-ounces good-quality white chocolate, such as Callebaut or Lindt, chopped
- 2 ounces Merckens Red chocolate wafers (see Tips)
- 18 each fresh blackberries, raspberries and blueberries
- Line small baking sheet with foil. Place chopped chocolate in microwave-safe bowl. Microwave on medium until melted, smooth and warm (not hot) to touch, stopping occasionally to stir and prevent scorching, about 1 to 1½ minutes (time will vary depending on power of microwave).
- Spread melted chocolate out onto foil into an 11-inch square (1/4-inch-thick).
- Place Merckens Red chocolate wafers in another small microwave safe bowl and heat until melted, stopping occasionally to stir, about 1 to 1½ minutes, depending on power of microwave. Spoon melted wafers into 1 corner of a small resealable plastic bag.
- Using scissors, cut tip off corner. Twist bag and squeeze at center.
- Pipe melted red chocolate wafers in horizontal lines across white chocolate square, spacing about 1 inch apart.
- Draw tip of small knife across lines in 1-inch intervals, reversing direction each time (top to bottom, then bottom to top) to create chevron pattern.
- Scatter berries randomly over white chocolate, leaving space between berries. Refrigerate until chocolate is cold and hard, about 30 minutes.
- Using sharp knife, cut in between berries into irregular pieces. Peel chocolate off foil, sliding tip of knife under chocolate to loosen if necessary. Refrigerate until ready to eat or up to 1 day.
- Merckens coating wafers can be found at cake and candy supply stores. Or, substitute 2 ounces melted white chocolate mixed with 4 drops of red food coloring.