I originally made this over Christmas for my family – but it’s so pretty, and pink, I think it’s equally appropriate for a Valentines day treat, if you’re so inclined.

And since I’m on my wedding kick, I should mention that I think it’s pretty and special enough that it could even make a wonderful wedding favour!

The secret ingredient here, that makes this really special is the pink peppercorns. If you’ve never had them before, they’re only very mildly peppery, and not really spicy at all. In fact, they have a sort of floral flavour. I think they’re so pretty, and lovely – I need to find more ways to integrate them into my cooking!

Of course, the addition of salt to a chocolate recipe is pretty special too, and adds a unexpected punch. If you wanted to make these even more special – and, more importantly, pink – you could hunt down some pink Himalayan salt. You should be able to find it at most health food stores.

I wouldn’t swap out the dark chocolate for pink or white chocolate though. While it would certainly look pretty, I think the strong flavours of this combination – nutty almonds, sweet and tangy crasins, peppery and floral peppercorns – work best with the rich, earthy flavour of dark chocolate.

pink chocolate bark

• 1 1/4 cups dark chocolate disks
• 3/4 cup crasins
• 3/4 cup almonds (toasted and chopped – I used raw almonds and did both myself)
• 1 tsp pink peppercorns
• 1/2 tsp sea (or pink) salt

1. Melt chocolate in double boiler. Line 9×13 pan with tin foil.
2. Pour chocolate into pan, spread with spatula, shake and gently tap to evenly distribute chocolate.
3. Mix almonds, crasins and 1/4 teaspoon salt. Sprinkle mix evenly over chocolate. Shake and tap again to evenly distribute nuts and fruit (you can press down any stray bits if necessary). Sprinkle with peppercorns and salt. Let cool at room temperature.
4. Break into bite size pieces, and enjoy!