I like them as a tasty and nutritious addition to yogurt but I wanted to see how they worked as a baking ingredient.
They worked well and added crunch, color and texture for an easy chocolate bark. The slight tartness of the freeze-dried fruit is a nice contrast to the smooth, sweet chocolate.
Melt chocolate, stir in freeze-dried fruit and chopped nuts. I used raspberries and pistachio but try other fruit/nut combinations too. Pour and spread mixture onto a silicone mat and top with additional fruit and nuts. Refrigerate until completely cool and hardened; break into pieces.
To bake with the freeze-dried fruit, I re-hydrated strawberries in water a few minutes before proceeding. They worked just as I hoped in this yummy scone recipe and I would use them again.