White Choc Bark With Freeze-Dried Strawberries, Almonds & Pumpkin Seeds

• 1 1/8 cups white chocolate I used Valrhona chocolate chips
• 3/4 tablespoon freeze-dried strawberries 1 small pack
• 1 2/3 tablespoons almonds toasted shaved
• 1 7/8 tablespoons pumpkin seeds
• strawberries
• pumpkin seeds
• almonds

1. Place the white chocolate chips into a mixing bowl to be melt in a double-boiler. Stir occasionally and make sure all the chunks are melted. Do not allow the water to touch the bottom of the mixing bowl.
2. Roughly slice the freeze-dried strawberries if they aren't already.
3. Toast the shaved almonds over low heat in a non-stick pan and stir occasionally. until you see specs of golden-brown. Keep a careful eye on it as they can burn easily.
4. Prepare a baking pan lined with cooking paper. I used a large pan and roughly spread the white chocolate over with a spatula. You can use a smaller size dish and spread the chocolate up to the edges if you prefer a perfect shape.
5. Then sprinkle with the strawberries, almonds and pumpkin seeds.
6. Place flat in the fridge for at least 30 mins. Slice with a sharp knife when ready to serve. Make sure to place onto a cooking sheet before placing onto a dish for presentation, otherwise it will melt and stick to the plate.

white chocolate, pack, pumpkin seeds, strawberries, pumpkin seeds, almonds

Taken from www.yummly.com/recipe/White-Choc-Bark-with-freeze-dried-strawberries_-almonds-_-pumpkin-seeds-1677271 (may not work)