Love Heart Chocolate Bark
These Valentine's Day white chocolate bark is totes adorbs.
Recipe type: Dessert
  • 400 g white chocolate, chopped
  • 12 g freeze dried raspberries
  • 1 packet Love Hearts sweets
  • Colourful sprinkles
  1. Line a 20.5cm (8") square tin with baking parchment.
  2. Melt the chocolate in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.
  3. Remove from the heat and stir through half of the raspberries. Pour into prepared tin and spread to level. Allow to cool for three minutes.
  4. Decorate with the remaining raspberries, Love Hearts and sprinkles.
  5. Chill for at least two hours before cutting into shards.
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