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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The prettiest treat you'll make
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. I mean, how pretty can you get? It's also:
- No-bake and easy to prepare
- Fancy enough for a brunch (think Easter and Mother's Day)
- Makes the sweetest hostess gift
- Kid-friendly and date night approved
Ingredients
Here's what you'll 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- When I first developed this recipe back in 2024, I used a popular chocolate brand called Chocolove. Sadly, they have since discontinued their ruby chocolate bars (that's the one you see in all the pictures), so I had to find a new brand. I found this one online, and it works just as well. I won't lie, ruby chocolate is expensive, but it's a nice investment if you're looking to experiment with different flavors or you have a special occasion worth celebrating.
- 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.
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.
Step 1. Prepare a sheet pan with parchment paper. Add chopped chocolate to a microwave safe bowl.
Step 2. 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).
Step 3. Spread the melted chocolate in a somewhat even layer on the parchment paper. Don't spread it too thin.
Step 4. 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-sized pieces.
*These are abbreviated instructions. The full recipe can be found at the end of the post.
👩🍳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
- White 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.
- Nuts- 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 fruit- Instead of cranberries, try dried cherries or freeze-dried strawberries and/or raspberries.
- 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.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Ruby Chocolate Bark (Pink Chocolate Bark)
Equipment
- microwave safe bowl
- rimmed baking sheet lined with parchment paper
- spatula
- small pan optional- for toasting the nuts
Ingredients
- 9-12 ounces ruby chocolate, chopped (or chips)
- 2-3 tablespoon shelled, unsalted pistachios, toasted (instructions below)
- 2-3 tablespoon dried cranberries
- ¼-½ teaspoon flaky sea salt (I like to use pink Himalayan) 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, unsalted pistachios, toasted
- Prepare a rimmed 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 (you can also melt the chocolate in a double boiler or small pot on the stove over low heat).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 (I like to use pink Himalayan), 2-3 tablespoon dried edible rose petals, optional, 2-3 tablespoon shelled, unsalted pistachios, toasted
Notes
- Don't spread the chocolate too thin, or else it will break easily.
- To ensure the toppings stick, press them gently into the chocolate, using your fingertips.
- Cut the bark with a sharp knife instead of breaking it with your hands. The warmth of your hands could soften the bark, causing it to be less stable. It also prevents the toppings from getting rubbed off.
- Store in an air-tight container in the fridge. To prevent sticking, layer with parchment pieces or wax paper.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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