Chocolate and Valentine’s Day go hand-in-hand. Instead of a boring box of chocolates, shake things up with this ruby raspberry triple chocolate bark! White, dark, and ruby chocolate combine seamlessly and then topped with raspberry jam AND fresh raspberries. The flavors are out of this world.
Is chocolate bark from a chocolate tree? No, silly. Chocolate bark is a thin layer of chocolate with all kinds of mix-ins such as nuts, fresh and dried fruit, coconut, sprinkles, etc. The chocolate is then broken into uneven, jagged pieces that resemble tree bark and can be served as snacks or sweet bites. The bark also makes a wonderful gift for any occasion.
Check out my cranberry, orange, and matcha chocolate bark
You Mentioned Ruby Chocolate?
Have you heard of ruby chocolate? It entered the scene in 2017. Truthfully, I learned about it from an episode of the Great British Bake Off. One of the bakers was using it in a recipe, and the color was just gorgeous! Ruby chocolate is a rich pink and has a subtle fruity flavor. It is important to note that it is real chocolate derived from cocoa beans and has no added coloring, so the beauty is all natural!
Ruby Raspberry Chocolate Bark
- Cookie Sheet
- Parchment Paper or Silicone Mat
- Three Microwave Safe Bowls
- Rubber Spatula
- Measuring Spoons
- Spoons for Drizzling
- 16 oz white chocolate (divided)
- 3.5 oz 70%+ dark chocolate
- 3.5 oz ruby chocolate
- 2 tbsp raspberry jam
- 6 oz. fresh raspberries
Place parchment paper flat on the cookie sheet. Weigh out 14 oz of white chocolate into microwave safe bowl and heat in microwave in 30 second increments. Stir between each heat increment to ensure chocolate does not burn. Once melted, pour the white chocolate onto parchment and spread evenly into a thin rectangular layer using rubber spatula. Don’t worry if the edges are not perfect. Place cookie sheet in refrigerator for 10-15 minutes to set.
Repeat weighing and melting process for dark chocolate. Use a spoon to drizzle the dark chocolate over the base layer. Next, drizzle 2 tbsp of raspberry jam over the white and dark chocolate. Feel free to warm up the jam in the microwave for 15 or so seconds to get to a more liquid consistency for drizzling. Place half of the raspberries in desired pattern. Pop in fridge for another 5 minutes.
Repeat weighing and melting process separately for the remaining white chocolate and the ruby chocolate. Drizzle the remaining white chocolate over the existing layers. Place the remaining raspberries and then finish off with the ruby chocolate drizzle. Refrigerate for 30 minutes or until fully set.
Use a knife to break up into pieces, or get messy and use your hands! Store in an airtight container or in the fridge for up to a week.Print