Dubai Chocolate Strawberry Bark (Printable)

A rich dark chocolate bark with freeze-dried strawberries, pistachios, rose petals, and golden edible accents.

# What You Need:

→ 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 tablespoons dried rose petals (food grade)
05 - 1 sheet edible gold leaf (optional, for garnish)

→ Extras

06 - 1 teaspoon flaky sea salt

# Directions:

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 0.2 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 edible gold leaf, gently place small pieces 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 pastry kitchen when you actually spent fifteen minutes listening to music.
  • The combination of textures—snappy chocolate, chewy rose, crunchy pistachio—keeps your palate interested with every bite.
  • You can make it ahead without stress, which means you can actually enjoy time with guests instead of being glued to the kitchen.
02 -
  • Chocolate seizes when water touches it, so keep your double boiler setup dry and your chocolate chopped small to prevent this heartbreaking scramble.
  • The freeze-dried strawberries must be crushed by hand, not blended; whole pieces look more appealing and release flavor with each chew instead of turning to dust.
  • Room temperature setting creates a better snap than refrigeration, though refrigeration works if your kitchen runs hot—just allow an extra fifteen minutes.
03 -
  • Use a kitchen thermometer to keep your double boiler water at a gentle simmer—too hot and your chocolate will seize, too cool and it won't melt thoroughly.
  • Toast your pistachios lightly in a dry pan for two minutes before chopping; this deepens their flavor and adds a subtle warmth that elevates the entire bark.
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