By Sarah
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Two kinds of chocolate come together to make this beautiful Valentine Swirl Chocolate Bark!
Valentine’s Day
I’ve mentioned here before that Valentine’s Day is just no big deal around here. February is a busy month for us—Irving’s birthday is on the 4th and David’s is exactly one week later on the 11th. Between the celebrations for the birthdays—seriously, we are celebrating David’s birthday three different times this week—Valentine’s falls low on the priority list.
^^^ Out on our not-Valentine’s date last weekend!
Irving says it’s a made up Hallmark holiday (yes, it mostly is), and he is just not into it. at. all. Instead of going out for Valentine’s we go out for Irving’s birthday the week before. And I celebrate with the boys by doing fun little things like sneakingstrawberries into pancakes,heart shaped everything, andlittle treats on the actual day! AndI make treats for myself🙂
Valentine Swirl Chocolate Bark
Yesterday I came up with a perfect low key treat that we can all enjoy. Valentine Swirl Chocolate Bark. It looks so impressive, but takes just minutes to make. It’s allergy friendly, worthy of a gift, totally acceptable to scarf up by yourself, and is easy. Did I mention it’s also fast? Because I just do not have time this week for much extra! I bet you don’t either.
While I didn’t necessarily intend for it to be so, this chocolate is a little bit Irving and a little bit me. He prefers fruity desserts and white chocolate, I prefer dark chocolate, coffee, caramel. And this chocolate bark contains both! Of course you could just do one or the other if you wanted to as well—you don’t have to swirl the two!
This recipe makes one large pan of chocolate—maybe a 9×12″ pan? You can break it up into small pieces and set it out on a platter for a party, wrap up a few pieces in a bag to give as a gift, or just hoard a stash of it in your freezer out of reach from your children. Not that I know anything about that.
I hope you have a chance to try this Valentine Swirl Chocolate Bark later this week. If you do,take a picture, post itonInstagram,and tag it with #frieddandelions! You’re going to love this!
Need more Valentine treats? Try some of these recipes:
Cream Cheese Peppermint Patties
Fruity Valentines
Cherry Berry Cupcakes
Sugar and Spice Cookies
Sugar Cookies Jello Jigglers Class Valentine Cards
Print Recipe
Chocolate Swirl Valentine Bark
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate, valentines
Ingredients
For the Dark Chocolate:
- 10 ounces dark chocolate I used 1 full bag ofEnjoy Life Dark Chocolatechunks
- 1 teaspoon coconut oil optional for smoother spreading
- 1 teaspoon instant espresso powder add more if you're not worried about caffeine
For the White Chocolate:
- 6 ounces white chocolate I get theKing David brand
- 1 teaspoon coconut oil optional for smoother spreading
- 1 teaspoon vanilla extract
For decoration:
- 1/2 cup of freeze dried raspberries or other red fruit, slightly crumbled (I like the ones from Trader Joe's)
Instructions
Set up TWO double boilers on the stove—to achieve the swirl you need to work simultaneously. (My mom gave me a real double boiler for Christmas after seeing my rigged up version in my Christmas Bark post, but you can just make your own if you don't have one.) I place a small sauce pan on the stove and fill it with a few inches of water. Then I place a glass heat safe bowl on top (make sure the water isn’t touching the bowl). Then I heat it on medium low heat—do not let the water boil.
Line a large jelly roll pan with parchment paper and set aside. Crush the raspberry pieces (I just squeezed them from the outside of the bag) and set aside.
Place your dark chocolate in the bowl of one double boiler and stir occasionally until melted. Place your white chocolate in the other and stir until completely melted. Add 1 t of coconut oil (if using) into each bowl and stir it in completely. Add the espresso powder into the dark chocolate and mix again until dissolved and well incorporated. Add the vanilla extract into the white chocolate and mix until well incorporated. Remove from heat.
Carefully pick up the dark chocolate bowl using an oven mitt. With your other hand, use a towel to wipe the bottom of the bowl so that the condensation doesn’t drip out onto the prepared tray. Pour the dark chocolate onto the prepared tray and use a spatula to spread the chocolate around. Now pick up the white chocolate bowl and wipe the same way. Spoon the white chocolate around the dark chocolate. Then using the tip of a pointed knife, or a skewer, swirl the white chocolate through the dark chocolate until you like the design. Resist the urge to over swirl—you don't want milk chocolate!
Sprinkle with raspberry pieces and set it into the freezer for at least 10 minutes to firm up completely.
Once completely solid, use a sharp knife to break up the chocolate into chunks. I continue to store my chocolate in the freezer until ready to eat. It comes up to room temperature very quickly! Enjoy!
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