The freezer does most of the work: honeyed Greek yogurt, fresh blueberries and pieces of pink chocolate set into a bark that snaps into shards. Comptoir du Cacao’s Wild Blueberry Ruby Chocolate Bar, fresh and lightly tart, needs no artificial colorings to look this striking.
Serves 6 · 10 min + 3 h freezing
Ingredients
- 2 tbsp honey
- 2 cups (500 g) Greek yogurt
- 3/4 cup (110 g) fresh blueberries
- 3.2 oz (90 g) Wild Blueberry Ruby Chocolate Bar (Comptoir du Cacao), coarsely chopped
Method
- Line a baking sheet with parchment paper.
- Stir 2 tbsp honey into 2 cups (500 g) Greek yogurt and spread it about 1/2 inch (1 cm) thick on the sheet.
- Scatter with 3/4 cup (110 g) fresh blueberries and the Wild Blueberry Ruby chocolate bar (3.2 oz / 90 g), coarsely chopped, pressing them in lightly.
- Freeze for at least 3 hours, until firm, then break into pieces and serve straight from the freezer.
The star of this recipe: Wild Blueberry Ruby Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
