Easter Chocolate Bark with Mini Eggs and Freeze-Dried Raspberries Recipe

Introduction

This Easter chocolate bark is a delightful treat that combines smooth milk chocolate with crunchy mini eggs and a hint of tangy freeze-dried raspberry. It’s easy to make and perfect for sharing or gifting during the holiday season.

Ingredients

• 3 x 200g bars milk chocolate
• 2 x 90g packs mini chocolate eggs
• 1 heaped tsp freeze-dried raspberry pieces (or crystallised petals)

Instructions

1. Step 1: Break the milk chocolate into a large heatproof bowl. Bring a pan of water to a simmer, then place the bowl on top, ensuring the water does not touch the bowl’s bottom. Stir occasionally until the chocolate is completely melted and smooth. For best results, temper your chocolate following the tip below.
2. Step 2: Lightly grease and line a 23 x 33cm roasting tin or baking tray with parchment paper.
3. Step 3: Place three-quarters of the mini eggs into a food bag and gently bash with a rolling pin until they are broken into smaller pieces.
4. Step 4: Pour the melted chocolate into the prepared tin and tip the tin gently from side to side to spread the chocolate evenly.
5. Step 5: Scatter the smashed mini eggs, remaining whole mini eggs, and freeze-dried raspberry pieces over the chocolate.
6. Step 6: Leave the chocolate bark to set completely before removing it from the parchment. Snap into shards and serve or pack into boxes or bags.

Tips & Variations

• Tempering chocolate helps it set shiny and firm without streaks. Melt 3/4 of the chocolate to about 45°C, then stir in the remaining chopped chocolate until the temperature cools to around 28°C, then use immediately.
• For a festive twist, swap the freeze-dried raspberries for crystallised rose petals or add chopped nuts for extra crunch.

Storage

Store chocolate bark in an airtight container in a cool, dry place away from direct sunlight. It will keep fresh for up to two weeks. To refresh the snap and shine, bring to room temperature before serving—avoid refrigerating to prevent moisture affecting the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark or white chocolate instead of milk chocolate?

Yes, you can use dark or white chocolate if you prefer. Just adjust the tempering temperatures accordingly: 45°C for milk and dark chocolate, 43°C for white chocolate.

Do I have to temper the chocolate?

Tempering is not strictly necessary but recommended. Untempered chocolate may have a dull finish and might bloom, showing white streaks. Tempered chocolate sets firm, shiny, and snaps easily, giving the best appearance and texture.

Easter Chocolate Bark with Mini Eggs and Freeze-Dried Raspberries Recipe

---

★★★★★

4.4 from 105 reviews

• Author: Sophie
• Total Time: 25 minutes
• Yield: Approximately 12 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This delightful Easter chocolate bark combines smooth milk chocolate with crunchy mini chocolate eggs and a burst of tangy freeze-dried raspberries. Perfect for gifting or festive snacking, this simple recipe uses gentle melting techniques and optional tempering for a shiny, crisp finish.

---

Ingredients

Scale 1x2x3x

Chocolate

• 600g milk chocolate (3 x 200g bars)

Toppings

• 180g mini chocolate eggs (2 x 90g packs)
• 1 heaped tsp freeze-dried raspberry pieces (or crystallised petals)

---

Instructions

1. Prepare the chocolate: Break the milk chocolate into a large heatproof bowl. You can temper the chocolate for a shiny, crisp finish by melting three-quarters of the chocolate until smooth and flowing (43-45°C for white and milk chocolate), then stirring in the remaining chopped chocolate until cooled to 28°C.
2. Melt the chocolate: Bring a pan of water to a simmer and place the bowl over it, making sure the water does not touch the bowl’s bottom. Slowly melt the chocolate, stirring occasionally with a spatula until completely smooth.
3. Prepare the baking tray: Lightly grease and line a 23 x 33 cm roasting tin or baking tray with parchment paper.
4. Crush mini eggs: Place three-quarters of the mini chocolate eggs into a food bag and gently crush them with a rolling pin, breaking into smaller pieces without pulverizing them.
5. Pour and spread chocolate: Pour the melted chocolate into the prepared tin, tipping it side to side to ensure an even layer that reaches all corners.
6. Add toppings: Scatter the crushed and whole mini chocolate eggs evenly over the chocolate, then sprinkle with freeze-dried raspberry pieces.
7. Set and break: Leave the chocolate bark to set fully at room temperature or in a cool place. Once set, remove from the parchment and snap into shards. Pack as desired for gifting or enjoying.

Notes

• Tempering chocolate ensures a glossy, crisp finish and prevents bloom; however, it is optional for this recipe.
• Use freeze-dried raspberries for a tangy contrast; substitute crystallised petals if desired.
• Ensure the water in the melting pan does not touch the bottom of the chocolate bowl to avoid burning.
• Crushing mini eggs slightly helps to add texture without burying their shape completely.
• Store finished bark in a cool, dry place to maintain its texture and freshness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Keywords: Easter chocolate bark, milk chocolate bark, chocolate recipe, festive chocolate, mini chocolate eggs, raspberry chocolate bark, easy chocolate recipe