Dubai Chocolate Strawberry Bark (Print Version)

A decadent dark chocolate bark topped with strawberries, pistachios, rose petals, and shimmering gold leaf.

# Components:

→ Chocolate

01 - 10.5 oz high-quality dark chocolate (60–70% cocoa), chopped

→ Toppings

02 - 1.4 oz freeze-dried strawberries, roughly crushed
03 - 1 oz shelled pistachios, lightly chopped
04 - 2 tbsp dried rose petals (food grade)
05 - 1 sheet edible gold leaf (optional, for garnish)

→ Extras

06 - 1 tsp flaky sea salt

# Directions:

01 - Line a large baking sheet with parchment paper.
02 - Melt the dark chocolate in a heatproof bowl set over a pot of gently simmering water using the double boiler method, stirring until smooth. Remove from heat.
03 - Pour the melted chocolate onto the prepared baking sheet and spread into an even layer approximately 0.2 inches thick using an offset spatula.
04 - Immediately sprinkle the freeze-dried strawberries, pistachios, rose petals, and sea salt evenly over the chocolate.
05 - If using, gently place small pieces of edible gold leaf on top for a luxurious finish.
06 - Allow the bark to set at room temperature or refrigerate for 30 minutes until completely firm.
07 - Once set, break the bark into shards and serve or store in an airtight container.

# Expert Advice:

01 -
  • It looks like you spent hours in a Dubai patisserie but takes barely twenty minutes from start to finish.
  • The salty-sweet-floral balance hits different—nobody expects rose petals and pistachios on chocolate until they taste it.
  • You can make it in your regular kitchen and still feel like you're creating something genuinely luxurious.
02 -
  • Don't wait too long to add your toppings after spreading the chocolate—once it starts cooling, they won't stick properly and will just slide off when you break it.
  • The rose petals are intense, so resist the urge to dump in extra. You want people to taste chocolate first, then wonder what that floral note is.
03 -
  • If you want extra richness, drizzle thin lines of white chocolate across the dark chocolate before adding toppings—it creates a marble effect that looks professional.
  • Keep a small bowl of each topping separate until you're ready to sprinkle, so you can control the distribution and nothing gets clumpy or uneven.
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