Rosella & Strawberry Dark Chocolate Bark

This fruity and floral hinted dark chocolate bark uses rosella extract, a beautiful Australian flower found in rainforest areas. This deeply luxurious treat goes perfectly with a glass of red wine or an espresso after a meal, or simply to enjoy a wholesome interesting chocolate treat whenever you wish.
Serves:

10

Prep Time:

90 minutes

Cook Time:

0 minutes

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Rosella & Strawberry Dark Chocolate Bark

I’m loving exploring some of the unique, less common, flavours nature has to offer. 

While I love vanilla, you’d be amazed at how many different kinds of extracts there are – rosella extract for example! Rosellas are a type of hibiscus, found in rainforests, and although originally introduced from Africa, have been used by Indigenous Australians for generations, and have high antioxidant levels. 

Nature really does provide us with almost all we need to thrive, and I’d love to open your minds to all the different ways we can harness it and live as part of the ecosystem we are so fortunate to be a part of.

What I mean by this is exploring new plants, especially those that are native to our land. Blueberries have great antioxidants yes but so do rosellas and kakadu plum and ooray and bush tomato and riberry!

It’s time to expand our knowledge and use (and respect) of mother nature. 

Of course making chocolate is not necessarily the best way to do this, but it sure is a step in the right direction. And you get to enjoy delicious healthy treats so what’s not to love. 

So enjoy this Rosella & Strawberry Dark Chocolate Bark! And check out The Australian Superfood Co. to explore some of our powerful native herbs and plants. 

Rosella & Strawberry Dark Chocolate Bark

A fruity and floral hinted dark chocolate, perfect for finishing off a meal with some healthy indulgence.

Serves:

10

Prep time:

90 minutes

Cook time:

0 minutes

INGREDIENTS
METHOD
  1. Break chocolate into even pieces and place in a small ceramic bowl. Melt in the microwave in 30 second intervals, stirring between each. You can remove it when there are still a few chunks, just continue to stir in the ceramic bowl so the heat of the bowl melts the remaining chocolate. 
  2. Add in rosella extract and stir. 
  3. Line a loaf tin or small tray with baking paper and pour in the melted chocolate. Sprinkle over strawberries then place in the fridge to set. 
  4. When set, remove and chop into shards with a large knife.
 
Notes
  • You can add sweetener if you’d like it sweeter, although I personally prefer it just like this. Use 5-10 drops of liquid stevia or 1 tbsp of maple syrup. 
  • There are endless options for what to add into the bark. Use any dried fruit, toasted nuts, coconut and cacao nibs. 
  • I used rosella extract from The Australian Superfood Co.
  • I use 85-90% dark chocolate as this is extremely low in sugar.
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