Ingredients
Method
- Step 1: Line a baking sheet with parchment paper or a silicone baking mat. Chop both chocolates into small, uniform pieces so they melt evenly. If your freeze-dried strawberries are whole, gently crush some of them into smaller pieces while leaving some whole for visual variety.
- Step 2: Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval, until completely smooth with no lumps remaining. This should take 1.5-2 minutes total. If using coconut oil, stir it into the melted dark chocolate now.
- Step 3: Pour the melted dark chocolate onto the prepared baking sheet and use an offset spatula or the back of a spoon to spread it into a rectangle about ΒΌ inch thick. Don't worry about making it perfectly even, rustic edges are part of the charm.
- Step 4: Melt the white chocolate using the same method as the dark chocolate, stirring until completely smooth. Drop spoonfuls of the melted white chocolate randomly over the dark chocolate base, then use a knife, toothpick, or skewer to swirl the two chocolates together in gentle S-curves or figure-8 patterns. Stop after just a few strokes to maintain distinct color contrast.
- Step 5: Immediately sprinkle the freeze-dried strawberries over the top while the chocolate is still wet, pressing them gently into the surface so they adhere. Add a light sprinkle of flaky sea salt if desired. Refrigerate for 30 minutes or freeze for 15 minutes until completely firm, then break into irregular pieces with your hands or cut with a sharp knife.
Notes
Notes: Nutrition Facts (per serving): Carbs: 16g | Protein: 2g | Fat: 9g