Strawberry Shortcake Chocolate Bark. An incredible combination of pure white chocolate and strawberry flavoured chocolate gets topped with crumbled shortbread for texture and more freeze-dried strawberries for taste.
Create a bain-marie by placing a bowl over a saucepan of simmering water (but don’t let the bottom touch the water). Place two-thirds of your white chocolate into the bowl and let it melt, stirring continuously. Use a thermometer to test the temperature of the chocolate- once melted it should get to between 37-43°C (100-110°F)
At this point, add the remaining chocolate and stir it continuously to melt. By the time the temp lowers to 29-30°C (84-86°F), the chocolate will be tempered!
Pour one third to a half of the white chocolate into a separate bowl and add freeze-dried strawberry powder. Mix until fully combined and a lovely shade of pink!
Pour the strawberry flavoured white chocolate onto a baking tray lined with baking paper. Use an offset spatular to spread out evenly and crumble shortbread biscuits and freeze-dried strawberries over the top.
If remaining white chocolate has solidified during this time, then reheat in the bain-marie until fully melted. Pour directly over the strawberry chocolate on the baking sheet and spread out evenly.
Sprinkle more shortbread and freeze-dried strawberry pieces over the top and allow to sit at room temperature (will take an hour or so) until set.
Once set, using a sharp knife, cut the bark into shards. Place in bags and tie with string ready to gift!
Normally I would provide grams and cups/tablespoons in my ingredients. But for the freeze-dried strawberries, I have used tablespoons. They are so lightweight that they barely register on the scales!