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shards of chocolate bark on a baking tray.

Strawberry White Chocolate Bark

My Strawberry White Chocolate Bark is an ideal sweet treat. It contains just three ingredients and is quickly and easily made. As well, you don’t need to be a skilled cook to make this spectacular confectionery; if you can melt chocolate you can make this delicious Bark. 
Course Afternoon Tea, Morning Tea, Snack
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Setting Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 people
Calories 255kcal
Author Alexandra


  • 225 g (8 oz) white chocolate See Note 1
  • cup (25 g) freeze-dried strawberries
  • 2 tablespoon edible rose petals


  • Line a baking tray with non-stick baking paper.
  • Roughly chop the freeze-dried strawberries and set aside.
  • Chop the chocolate to even size pieces and place into a bain marie/double boiler or heatproof bowl sat over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir occasionally with a metal spoon or spatula until the chocolate has almost melted.
    See Note 2.
  • Remove the bowl from the heat, taking care that no steam gets in the bowl or the mixture will seize. The residual heat will melt the remainder of the chocolate. Stir slowly until it has completely melted. 
  • Once the chocolate has melted, pour onto the baking paper. Using a rubber or silicone spatula, spread the chocolate into an even layer until its ½ cm (¼ inch) thick.
  • Sprinkle the chopped strawberries in an even layer, and then the edible rose petals.
  • Let cool at room temperature for 2-4 hours until completely set, or if it is a warm day, place it in the fridge until set.
    See Note 3.
  • Using your hands or a sharp knife, break or chop the Bark into 16-18 pieces.
  • Store in an airtight container for up to 5-7 days, in the refrigerator if necessary. If storing in the refrigerator, I suggest you place several layers of kitchen paper in the base to help absorb excess moisture.
    See Note 4.


  1. Use the best quality white chocolate that you can – this will produce the best result.
  2. If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
  3. If it is hot, you can allow the bark to set in the fridge.
  4. Ideally, store it in an airtight container in a cool, dark place. If possible, it is better to not store it in the fridge as moisture in the fridge may cause the chocolate to “bloom” giving it a whitish, powdery appearance. It is still safe to eat but the appearance is spoiled. However, in Australia this may not be possible so put the bark in an airtight container with a few sheets of kitchen paper on the base to absorb any moisture and store in the fridge for up to one week. 
  5. Please note, the nutritional information is based on the bark being broken up into approximately 18 pieces and 3 being enjoyed as a serving. The nutritional information as an estimate only.


Calories: 255kcal | Carbohydrates: 34g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 283mg | Fiber: 2g | Sugar: 31g | Vitamin A: 26IU | Vitamin C: 162mg | Calcium: 78mg | Iron: 3mg