Name: Chocolate bark & chocolate-coated strawberries
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: makes 200g chocolate bark and 9 chocolate-coated strawberries
Cuisine: British
Ingredients: 300g white chocolate; 9 strawberries with stalks intact; some crushed biscuits and meringues; freeze-dried strawberry

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Chocolate bark & chocolate-coated strawberries

Chocolate bark & chocolate-coated strawberries

Cassie Best

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makes 200g chocolate bark and 9 chocolate-coated strawberries

Easy

Prep: 10 mins

Cook: 2 mins

A star rating of 5 out of 5.3 ratingsRate

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White chocolate bark and dipped strawberries are simple to make but the homemade touch will impress guests at a summer party. Use them to decorate cakes too

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g white chocolate
9 strawberries

with stalks intact
some crushed biscuits

and meringues
freeze-dried strawberry

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Nutrition: per 25g chocolate bark

kcal123
fat6g
saturates4g
carbs14g
sugars12g
fibre0g
protein2g
salt0.1g

Method

step 1

Use baking parchment to line a baking tray, and a second tray or flat plate for your strawberries. In a bowl, gently melt the chocolate in a microwave for 30 secs at a time on Medium until melted, or in a bowl over a pan of simmering water.
step 2

Holding the strawberries by the stalk, gently dip each one into the chocolate, just over halfway up. Allow any excess to drip back into the bowl, then lay carefully onto your parchment set.
step 3

Pour the remaining chocolate onto the lined tray and gently tip it until you have a thin sheet. Sprinkle over some crushed biscuits and meringues, and lots of the freeze-dried strawberries. Allow to set completely.
step 4

Once set, break into shards, then lift off from the parchment. If storing, put back on the tray on clean parchment and lay over some cling film, making sure you keep it in a cool, dry place so it doesn't melt.

RECIPE TIPS

NUTRITION PER STRAWBERRY

64 kcals, fat 3g, saturates 2g, carbs 7g, sugars 7g, fibre 1g, protein 1g, salt 0g

Recipe from Good Food magazine, June 2016

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A star rating of 5 out of 5.3 ratings

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