Ingredients
Scale
- 1 cup melted white chocolate, plus an additional 1/4 cup melted white chocolate
- 1/2 tsp beetroot powder
Instructions
Line a baking tray with baking paper.
Pour melted chocolate onto baking paper and spread out evenly.
Combine additional melted chocolate with beetroot powder to create a pink chocolate.
Use a teaspoon to dollop pink chocolate sporadically over white chocolate.
Drag a toothpick or chopstick through the pink dollops to create a heart shape.
Place in the fridge to set.
Once set, break bark into different shapes. I recommend using a knife to get even shapes.
Notes
- If your chocolate is too thick, I would suggest adding 1/2 teaspoon of coconut oil to thin it out.
- Chocolate bark doesn’t have to be kept in the fridge unless quite hot and a chance it can melt.