Strawberry White Chocolate Bark Recipe
Strawberry Shortcake White Chocolate Bark. An incredible combination of pure white chocolate and strawberry flavoured chocolate gets topped with crumbled shortbread for texture and more freeze-dried strawberries for taste. A fun Valentine's Day gift.
Servings: 10 servings
Calories: 345kcal
Equipment
- Medium bowl
Ingredients
- 600 g white chocolate chopped
- 2 tablespoon freeze-dried strawberry powder
- 2 tablespoon freeze-dried strawberries pieces and/or slices
- 2 shortbread biscuits crumbled
Instructions
- Temper the chocolate. Create a bain-marie by placing a bowl over a saucepan of simmering water (but don’t let the bottom touch the water). Place two-thirds of your white chocolate into the bowl and let it melt, stirring continuously. Use a candy thermometer to test the temperature of the chocolate. Once melted it should get to between 37-43°C (100-110°F).At this point, add the remaining chocolate and stir it continuously to melt. By the time the temp lowers to 29-30°C (84-86°F), the chocolate will be tempered!
- Make the strawberry chocolate. Pour one-third to half of the white chocolate into a separate bowl and add freeze-dried strawberry powder. Mix until fully combined and a lovely shade of pink!
- Create a strawberry layer and sprinkle it with toppings. Pour the strawberry-flavoured white chocolate onto a baking tray lined with baking paper. Use an offset spatula to spread out evenly and crumble shortbread biscuits and freeze-dried strawberries over the top.
- Create the white chocolate layer. If the remaining white chocolate has solidified during this time, then reheat in the bain-marie until fully melted. Pour directly over the strawberry chocolate on the baking sheet and spread out evenly until covering the strawberry layer.
- Add the final decoration, harden, and break up. Sprinkle more shortbread and freeze-dried strawberry pieces and slices over the top and allow to sit at room temperature until set (will take between 1 to 3 hours depending on the ambient air temperature).Once set, using a sharp knife, cut the bark into shards. Place in bags and tie with string ready to gift!
Notes
Normally I would provide grams and cups/tablespoons in my ingredients. But for the freeze-dried strawberries, I have used tablespoons. They are so lightweight that they barely register on the scales!
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Store white chocolate bark in an airtight container in a cool, dry place. Properly tempered chocolate should last for several weeks. If stored in the refrigerator, make sure the bark is in a properly sealed airtight container so that no moisture or smells seeps into the chocolate.
To freeze: Yes you actually can freeze chocolate bark. But it needs to be done properly. Wrap the bark up well in plastic wrap or parchment paper and then store it in an airtight container or freezer-safe ziplock bag that will let in zero moisture. Freeze for up to 3 months. Thaw by leaving it out at room temperature, still wrapped up in its container allowing it to thaw gradually.
TIP 1: Buy the best quality chocolate that you can afford. The more you put in...the more you’ll get out (like everything in life!)
TIP 2: Don’t let the water come into contact with the chocolate when melting otherwise it will seal.
TIP 3: Spread chocolate thinly and work quickly to add toppings before the chocolate sets.
TIP 4: Don't refrigerate the chocolate as it will form condensation.
Nutrition
Calories: 345kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 64mg | Potassium: 214mg | Fiber: 1g | Sugar: 38g | Vitamin A: 20IU | Vitamin C: 37mg | Calcium: 121mg | Iron: 1mg