Hello lovers! I present to you the prettiest, most romantic chocolate dessert. This ruby chocolate bark (pink chocolate bark) is made with ruby chocolate, toasted pistachios, dried cranberries, and edible rose petals. You won't believe how easy it is to make, and the presentation is so elegant, that you may just find yourself in a staring contest with it. Perfect for Valentine's Day, Easter, or a Mother's Day brunch!
I'll admit, I developed this recipe after realizing I had some ruby chocolate leftover from my cozy pink hot chocolate recipe. I wanted something no-bake, low effort, but pretty enough to serve on Valentine's day, or any time I'm feeling fancy.
The combo of the nutty pistachios and fruity cranberries is a match made in heaven. I also added a touch of pink flaky sea salt for a sweet-salty contrast because- well, you can never have enough pink.
And because of all that pink, this ruby chocolate bark is Barbie-approved!
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What is ruby chocolate?
Ruby chocolate is a unique type of chocolate made with ruby cocoa beans. These beans have a naturally pink color, a slightly fruity flavor profile, and a milder taste similar to white chocolate. It's 100% real chocolate and does not contain any artificial flavors or pink coloring.
Ingredients
Here is what you will need to make this ruby chocolate bark. The full ingredient list is located in the recipe card at the end of this post.
- Ruby chocolate- To my surprise, I was able to find ruby chocolate in my local grocery store. My go-to brand is Chocolove. However, you might have better luck purchasing online.
- Pistachios- Raw, shelled, and unsalted. I toast them myself, or you can purchase roasted pistachios.
- Dried cranberries
- Flaky sea salt- I used pink flaky salt, but any coarse salt will do.
- Edible rose petals- Optional, but totally worth it. They add a touch of elegance and impart a mild floral flavor. I use this brand that I found online.
Equipment
You will need a small microwave-safe bowl to melt the chocolate or a double boiler if you have one. Grab a sheet pan and some parchment paper, as well as a spatula to spread the chocolate.
How to make pink chocolate bark
Use this visual guide to help you make this ruby chocolate dessert. It's as easy as melt-spread- and sprinkle! Full instructions are located on the recipe card.
Prepare a sheet pan with parchment paper. Add chopped chocolate to a microwave safe bowl.
Using a microwave, begin by melting the chocolate in 30-second intervals, stirring after each one, until all the chocolate is melted and shiny (about 2-3 minutes).
Spread the melted chocolate in a somewhat even layer on the parchment paper. Don't spread it too thin.
Add the pistachios and cranberries by scattering them evenly on top of the chocolate. Top with some sea salt and rose petals if using.
Set aside, and let cool at room temperature for 2-3 hours, or chill in the refrigerator until hardened to speed up the process. Cut or break the bark into preferred size pieces.
📝Expert tips
- Don't spread the chocolate too thin, or else it will break easily.
- The chocolate layer doesn't need to be perfectly even, just try to keep it around the same size.
- To ensure the toppings stick, press them gently into the chocolate, using your fingertips.
- Opt for cutting the bark with a sharp knife instead of breaking it with your hands. The warmth of your hands could soften the bark when breaking it, causing it to be less stable. It also prevents the toppings from getting rubbed off.
Substitutions and variations
- Ruby chocolate- While ruby chocolate is the star of the show, it can be difficult to find or too expensive. If that's the case, you can use white chocolate with a touch of red food coloring until you reach your desired color.
- Pistachios- I love the pop of green from the pistachios, but you can use sliced almonds, hazelnuts, or even cashews. If you love the green, but can't have pistachios, pepitas (pumpkin seeds) are a great choice.
- Dried cranberries: Instead of cranberries, try dried cherries or freeze-dried strawberries and/or raspberries.
- Salt- You can omit the salt.
- Rose petals- This is optional and can be omitted or substituted with culinary lavender.
Storage
This ruby chocolate bark can be stored at room temperature in a sealed container for up to 2 weeks. However, I recommend storing it in the fridge, to keep the chocolate from melting.
Chocolate bark also freezes well. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
FAQ
Ruby chocolate tastes sweet and tart. It has many similarities to white chocolate in terms of texture and creaminess. However, unlike white chocolate, it has a slightly sour and fruity taste. Some describe it as having strawberry or raspberry notes.
Ruby chocolate got its name after chocolate experts discovered that certain unfermented cacao beans from Brazil, Ecuador, and the Ivory Coast have a naturally occurring pink hue. These unfermented cocoa beans are treated with citric acid to maintain their bright color.
Love pink food?
Me too! Try these other pink-a-licious recipes.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Ruby Chocolate Bark (Pink Chocolate Bark)
Equipment
- microwave safe bowl
- spatula
- baking sheet lined with parchment paper
- small pan optional- for toasting the nuts
Ingredients
- 9-12 ounces ruby chocolate, chopped (or chips)
- 2-3 tablespoon shelled pistachios toasted (instructions below)
- 2-3 tablespoon dried cranberries
- ¼-½ teaspoon flaky sea salt or any coarse salt
- 2-3 tablespoon dried edible rose petals optional
Instructions
- Toast the pistachios. In a small frying pan, add the pistachios and cook on medium heat for 1-2 minutes until slightly brown and fragrant. Let cool, then chop coarsely.2-3 tablespoon shelled pistachios
- Prepare a baking sheet with parchment paper. In a microwave-safe bowl, add the ruby chocolate and microwave in 30-second intervals, stirring with a spatula in between, until all the chocolate is melted and shiny.9-12 ounces ruby chocolate, chopped (or chips)
- Pour the chocolate over the parchment, and spread it out in an even layer. It doesn't need to be perfect, just don't spread it too thin.
- Top with the pistachios, cranberries, salt, and rose petals if using, spreading them out evenly over the melted chocolate. Set aside at room temperature to cool (uncovered) for 2-3 hours until firm. To speed up the process, place in the refrigerator and chill until hardened. Cut or break the bark into preferred-size pieces.2-3 tablespoon dried cranberries, ¼-½ teaspoon flaky sea salt, 2-3 tablespoon dried edible rose petals, 2-3 tablespoon shelled pistachios
Notes
- Don't spread the chocolate too thin, or else it will break easily.
- The chocolate layer doesn't need to be perfectly even, just try to keep it around the same size.
- To ensure the toppings stick, press them gently into the chocolate, using your fingertips.
- Opt for cutting the bark with a sharp knife instead of breaking it with your hands. The warmth of your hands could soften the bark when breaking it, causing it to be less stable. It also prevents the toppings from getting rubbed off.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Thanks for brunching! Let me know what you think: