Raspberry Sprinkle Chocolate Bark {How To Dehydrate Berries}

This Raspberry Sprinkle Chocolate Bark is rich, delicious dark chocolate topped with all the pretty thing is a real treat!

We have slowly inched our way up to double digit temps and although still chilly, it's a little brighter in the mornings and evenings, with mostly sunny days. That puts a big smile on my face! So does this Raspberry Sprinkle Chocolate Bark!

I used dehydrated raspberries. I like to colour and flavour my desserts as naturally as possible and when ground in a food processor or coffee bean grinder, the resulting food powder makes the most delicious addition to macarons, frosting, cakes, muffins, scones, and cookies. They are also a great addition to smoothies and ice cream.

You may choose to purchase dehydrated, or freeze-dried berries, or if making your own appeals to you, here's how how to dehydrate berries using a dehydrator:

1. Rinse the fruits and remove any stems. The best way to wash delicate fruits like raspberries is to place them in a cold water bath for a few seconds, then claw your fingers and scoop them out of the water. This helps prevent bruising and crushing.
2. Dry thoroughly.  Place on a baking sheet lined with a clean towel and allow to dry top down, so that any trapped water will drain.
3. Place in dehydrator. Arrange on the trays of your food dehydrator with enough room between, so that they aren't touching. I find a light spritzing of little lemon juice at this stage helps to keep them from discolouring.
4. Dehydrate for 10 - 18 hours. Rotate the trays for even drying about halfway through. I start out at a high temperature, around 150ºF and then bring it down to about 135º/140ºF after a couple hours. Be sure to check your manufacturer's instructions for use.
5. Store. Mason jars and freezer bags work well. If you make a large volume and plan to store them a while, I highly recommend vacuum sealing.

If you don't have a dehydrator, an oven works, but not for high water content fruits and vegetables, or fruits with skin.

The raspberry adds an unexpected sweet/tart flavour and additional texture, but chocolate is the real star in this Raspberry Sprinkle Chocolate Bark, so it's important to use a quality chocolate, especially if making it with your mom in mind.

It's the perfect no-bake, no-fuss, last minute Mother's Day treat!

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More Ways To Sweeten Up Mother's Day:

Fruit & Nut Funfetti Bark

English Toffee

Hazel Nut Rocher

Raspberry Sprinkle Chocolate Bark

Dark chocolate sprinkled with free-dried raspberry, sixlets, blanched almonds and sprinkles.

Print Recipe

Prep Time: 1 hour hour

Total Time: 1 hour hour

Course: Dessert

Servings: 6 -8

Author: I Sugar Coat It

Ingredients

• 200 g pre-crystallized bitter-sweet chocolate approx. 1 cup
• 35 g dehydrated or freeze-dried raspberry ¼ cup, made or purchased
• slivered almonds sixlets and mixed sprinkles to your heart's desire

Instructions

• Pre-crystallize the chocolate by melting to 45ºC. Seed and stir to a working temperature of 31º - 32ºC.
• Line a clean, flat surface with a sheet of parchment paper.
• Position the bowl of chocolate over the center of the parchment and pour the chocolate, keeping the bowl in that centred position. This way the liquid will spread naturally outwards into a circle shape.
• Once the edges show first signs of setting, sprinkle the toppings over the surface of the chocolate.
• Allow to set at room temperature. (this was very thin and set within 30-60 minutes)
• Break into pieces and enjoy!!

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