Dubai chocolate strawberry bark (Printable)

Rich dark chocolate with strawberries, pistachios, rose petals, and gold leaf in an elegant treat.

# What Goes In:

→ Chocolate

01 - 10.5 oz high-quality dark chocolate (60-70% cocoa), chopped

→ Toppings

02 - 1.4 oz freeze-dried strawberries, roughly crushed
03 - 1 oz shelled pistachios, lightly chopped
04 - 2 tbsp dried rose petals (food grade)
05 - 1 sheet edible gold leaf (optional, for garnish)

→ Extras

06 - 1 tsp flaky sea salt

# How to Make It:

01 - Line a large baking sheet with parchment paper.
02 - Melt the dark chocolate in a heatproof bowl set over a pot of gently simmering water (double boiler), stirring until smooth. Remove from heat.
03 - Pour the melted chocolate onto the prepared baking sheet and spread into an even layer approximately 0.25 inches thick using an offset spatula.
04 - Immediately sprinkle the freeze-dried strawberries, pistachios, rose petals, and sea salt evenly over the chocolate.
05 - If using, gently place small pieces of edible gold leaf on top for a luxurious finish.
06 - Allow the bark to set at room temperature or refrigerate for 30 minutes until completely firm.
07 - Once set, break the bark into shards and serve or store in an airtight container.

# Expert Advice:

01 -
  • It looks like you spent hours in a fancy patisserie kitchen when you actually invested fifteen minutes of relaxed effort.
  • Every bite delivers unexpected textural contrast—the snap of chocolate against crispy strawberries and the subtle floral notes that whisper rather than shout.
02 -
  • Temperature control with chocolate is everything—if your water bubbles too vigorously, even a drop of steam can cause your chocolate to seize and become grainy, which no amount of stirring will fix, so keep that simmer gentle.
  • Timing your topping application is crucial because once chocolate begins to set, your toppings start sliding; work swiftly but without panic, and if you're nervous, practice spreading on a small test batch first.
03 -
  • If you want to add white chocolate drizzle (mentioned in the original notes), do it before adding toppings—melt white chocolate separately, drizzle it over the dark chocolate, then scatter your toppings while both layers are still warm so everything bonds beautifully.
  • Toast your pistachios for two minutes in a dry pan before chopping to deepen their flavor and add a subtle nutty sophistication that elevates the entire bark.
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