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Product Categories
Freeze Dried Fruit Freeze Dried Vegetables Other Freeze Dried Candy
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Product Categories
Freeze Dried Fruit Freeze Dried Vegetables Other Freeze Dried Candy
Make it at home
Inspired by the wild berry patches along the Island Highway and the salty breeze of the Salish Sea. This bark captures the deep purples of a Pacific sunset and the crisp textures of our coastal backyard.
Prep time: 10 mins | Chill time: 30 mins | Yields: 1 rustic tray
White Chocolate: 12 oz (340g) high-quality chips or chopped bars (look for organic or fair-trade if you can).
Freeze-Dried Blueberries: 1 cup (The "Space-Food" star).
Lemon Zest: From 1 medium lemon (to brighten the berries like a summer morning in Nanaimo).
Sea Salt: A tiny pinch of flaky salt (harvested from our own Pacific waters if possible).
Craft the "Purple Rain" Dust: Take half of your freeze-dried blueberries (1/2 cup) and place them in a bag. Crush them into a fine, vibrant violet powder. This is your natural dye, pure Island magic without the artificial stuff.
Slow-Melt the Base: Using a double boiler or a microwave (30-second bursts), melt your white chocolate until it's as smooth as a glass-calm morning on the Saanich Inlet.
The Violet Swirl: Fold in your blueberry powder and lemon zest. Watch as the chocolate transforms into a stunning, moody violet—reminiscent of the wild lupines found along the coast.
Cast the Bark: Line a baking sheet with parchment. Pour your violet chocolate out and spread it to a 1/4 inch thickness.
Forest Floor Topping: While the chocolate is still "tacky," scatter the remaining whole blueberries and a pinch of flaky sea salt across the surface. Press them in gently, like footprints in the sand at Rathtrevor Beach.
The Cold Snap: Chill in the fridge for 30 minutes. Once solid, break it into jagged, rustic pieces. No perfect squares here—it should look as wild and uneven as our coastline.
