Making your own chocolate bark couldn’t be simpler. Great for a snack, after-dinner chocolates or the perfect edible gift, and it will keep in the fridge for up to two weeks.
Ingredients: (serves 4)
- 200g dark chocolate (70%) broken into pieces
- 15g mixed seeds (e.g. sunflower, pumpkin and sesame)
- 15g pistachio kernels
- 20g dried cranberries
Top tip:
- The toppings you can use for this are endless. I usually see what I have left over in my cupboard – from dried apricots, figs or freeze-dried fruit (great for colour), to hazelnuts, pecans and sugar sprinkles.
Method:
Step One
Put the chocolate into a heatproof bowl and place over a pan of ‘just simmering’ water, but don’t let the bowl touch the water. Stir occasionally until melted.
Step Two
Line a tray with baking paper and pour the chocolate on to it, then spread with a spatula or palette knife into a rectangle about 18x22cm and around 0.5cm thick.
Step Three
Immediately sprinkle the seeds, pistachios and cranberries evenly over the top.
Step Four
Transfer to the fridge to set for at least one hour. Once set, break the bark up into jagged pieces.
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