Chocolate Bark – who doesn’t like chocolate? This is for the chocolate lovers amongst us, who, struggle to find their own unique flavour.
The great thing about this recipe is that you can customise it to whatever your heart desires. Do you like salt ‘n’ chocolate? Chilli ‘n’ chocolate?
Personally, I’m a big fan of chocolate and nuts, so for this recipe I’ve used Macadamia Nuts and some flaked Almonds as well as, crushed freeze dried Strawberries and 100’s & 1000’s…so good!
So what’s it good for other than eating?
Chocolate Bark can be used for adding some pizazz to ice cream, chocolate tarts, or desserts in general. You can even wrap it up in cellophane, tie a pretty ribbon around it and gift it. Or, if you have poor self control like me, especially when it comes to chocolate…you could portion control it and leave it in the freezer, for when those late night sugar cravings hit and you just need a little ‘something’ to get you through.
Please remember, that it is chocolate! So if you are going to gift it, remember to keep it refrigerated or cool, otherwise, like all chocolate, it will melt. Still tastes great, but might not be look you were going for!
So, it’s time to get creative, and don’t forget to share your personal flair with me!
Once you’ve finished decorating, place in the fridge for a couple of hours. Alternatively, you could also place it into the freezer for 20-30 minutes, depending on how thick you’ve made it, thick will need a little longer. Great, if you need it in a hurry.
Remove from the fridge and gently crack the bark with your fingers.
- 225 grams milk chocolate melts
- water for boiling
Use a silicon sheet and spray with some oil.
Take a medium sized saucepan and fill half way with water. Bring to the boil. Sit another bowl inside the saucepan.
Next add your chocolate and stir occasionally until it’s all melted.
Remove the chocolate from the heat and pour onto the silicon sheet. Using a spatula, spread the chocolate around.
Using the spatula, create some cut lines in the chocolate.
Add your toppings.
Refrigerate for a couple of hours or until set.
Remove from the fridge and gently crack the bark.