Dubai Chocolate Strawberry Bark (Printable Version)

Rich chocolate bark topped with dried strawberries, pistachios, and almonds offering a delightful fusion flavor.

# What You’ll Need:

→ Chocolate

01 - 14 oz high-quality dark chocolate (60–70% cocoa), chopped

→ Toppings

02 - 2.8 oz dried strawberries, sliced
03 - 2.1 oz roasted pistachios, roughly chopped
04 - 1.4 oz roasted almonds, roughly chopped
05 - 1 tablespoon edible dried rose petals, optional

→ Garnish

06 - Flaky sea salt to taste

# Step-by-Step Guide:

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. Alternatively, microwave in 30-second bursts, stirring between each, until fully melted.
03 - Pour the melted chocolate onto the prepared baking sheet and use a spatula to spread it into an even layer approximately 0.2 inches thick.
04 - Immediately sprinkle the dried strawberries, pistachios, almonds, and rose petals evenly over the chocolate. Lightly press the toppings to adhere.
05 - Sprinkle with a pinch of flaky sea salt if desired.
06 - Allow the bark to set at room temperature for 30 minutes until firm, or refrigerate for 15–20 minutes for faster setting.
07 - Once set, break the bark into pieces and store in an airtight container at room temperature for up to 1 week.

# Additional Tips::

01 -
  • It comes together in under 20 minutes of actual work, making you look like you've mastered Middle Eastern confectionery when really you've just been clever about it.
  • The texture contrast—snap of chocolate, chew of strawberry, crunch of nuts—keeps your palate genuinely interested, unlike one-note desserts.
02 -
  • Don't walk away while melting chocolate—I learned this the hard way when mine split into grainy separation, which cannot be fixed no matter how many times you stir it back together.
  • Add your toppings while the chocolate is still slightly warm and sticky, because once it cools even slightly, they slide around like they're on ice.
03 -
  • Use freeze-dried strawberries instead of regular dried ones if you want extra crunch and more vibrant color—they don't soften into the chocolate as much.
  • Try swapping in dried apricots, figs, or even pomegranate seeds for variation, but keep the nut ratio the same so the texture stays balanced.
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