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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

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

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

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Find it online: https://cookwithsophie.com/easter-chocolate-bark-with-mini-eggs-and-freeze-dried-raspberries-recipe/