As winter finally starts to melt into spring, I always begin craving food that captures the changing spirit of the season.
I love finding recipes that incorporate aspects of both seasons. I’m all about the marriage of winter and spring, like in this tasty breakfast that combines fresh seasonal berries with toasty-warm cheese blintzes, perfect for thawing out as gentler weather arrives!
After all, what could be better than a food that has all the cozy richness of winter food and fresh flavors of springtime produce? That’s why lately I’ve been obsessed with a fantastic, super-simple recipe that combines delicious fruit with rich, decadent chocolate.
It’s a twist on the classic chocolate bark that starts to come out in force around Thanksgiving and Christmas. But instead of loading it with peppermint or toffee perfect for deep winter, this delicious bark is offset with loads and loads of flavorful, all-natural fruit!
Print out the recipe below to make this easy recipe yourself.
1/4 cup freeze-dried mangoes
1/4 cup freeze-dried strawberries
1/4 cup freeze-dried blueberries
12 oz. milk chocolate, melted
4 oz. white chocolate, melted
1 to 2 tsps. orange extract
1 to 2 tsps. almond extract
Finely chop dried fruit, and mix thoroughly together.
Line baking sheet with parchment paper, then fill with melted milk chocolate.
Smooth into place with spatula, then top with melted white chocolate.
Use spatula to gently blend chocolate together, leaving a swirling pattern.
Top chocolate with chopped fruit, and press gently into chocolate.
Chill in the fridge until hardened, 5 to 6 hours.
Break into small segments and serve cool. Enjoy!
Don’t forget to SHARE with everyone looking for an easy dessert this spring!