Valentine Chocolate Strawberry Bark (Printable)

Smooth dark and white chocolate swirled with freeze-dried strawberries and festive sprinkles, chilled to perfection.

# What You'll Need:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (60–70% cocoa), chopped
02 - 3.5 oz white chocolate, chopped

→ Toppings

03 - 1 oz freeze-dried strawberries, lightly crushed
04 - 2 tablespoons Valentine-themed sprinkles
05 - 1 tablespoon chopped pistachios or sliced almonds (optional)

# How to Cook:

01 - Line a baking sheet with parchment paper.
02 - Melt the dark chocolate in a heatproof bowl over a pot of gently simmering water using the double boiler method, or in 30-second bursts in the microwave, stirring until smooth.
03 - Pour the melted dark chocolate onto the prepared baking sheet and spread into a rectangle approximately 8x10 inches using a spatula.
04 - Melt the white chocolate in a separate bowl using the same melting method.
05 - Drizzle the white chocolate over the dark chocolate base and use a toothpick or knife to swirl for a marbled effect.
06 - Immediately sprinkle the freeze-dried strawberries, sprinkles, and nuts (if using) evenly over the chocolate and gently press them in to adhere.
07 - Refrigerate for 30 minutes or until fully set.
08 - Once set, break into pieces and serve or package for gifting.

# Expert Advice:

01 -
  • It's honestly foolproof—no oven, no thermometer, no stress, just melted chocolate and toppings you actually want to eat.
  • The freeze-dried strawberries give you real fruit flavor without any moisture, so the chocolate stays crisp and snappy when you bite into it.
  • You can have this ready and chilling while you're still in your pajamas, which feels like cheating in the best way.
02 -
  • Temperature matters more than you'd think—if your chocolate is too hot when you add toppings, they'll sink and disappear into the chocolate instead of staying visible on top.
  • Don't skip the parchment paper, or you'll spend 10 minutes of your life trying to peel hardened chocolate off a sheet pan, which I've learned the hard way.
  • Freeze-dried strawberries are non-negotiable here because regular dried ones stay chewy and can throw off the texture of your crispy bark.
03 -
  • Use a microwave-safe spatula or offset spatula to spread the chocolate—it doesn't conduct heat the way metal does, so you won't accidentally cool down your chocolate as you work.
  • If your white chocolate drizzle seizes up (gets lumpy and thick), add just a teaspoon of coconut oil or cocoa butter and stir gently until it loosens up again.
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