Here’s how to make a super crunchy chocolate bark, drizzled with nuts, dried raspberries and gold dust.
500g Quality Dark Chocolate
At Least 70% Cocoa
100g White Chocolate
3 Large Pieces of Crystalised Ginger, finely chopped
2 Handfuls chopped Hazelnuts
2 Handfuls of Pecan Nuts
STEP 1: MIX ALL INGREDIENTS
Grease your baking sheet and line with parchment, leaving an overhang on ends. Melt two-thirds of you chocolate in a heatproof bowl set over a pan of simmering water, stirring. As soon as it’s melted, remove from the heat and stir through the rest of the chocolate until it’s all melted. Stir through your ginger, 2 handfuls of hazelnuts, and ½ your pecans. Pour your chocolate onto the baking sheet and sprinkle over the remaining pecan nuts, the dried raspberries and your gold dust.
STEP 2: WHITE CHOCOLATE
Refrigerate for 30 minutes, then remove and drizzle over the melted white chocolate.
STEP 3: FINISH AND SERVE
Return to the fridge for at least 30 mins. Once set peel off parchment, and break bark into pieces.
Have you tried our 60 second chocolate in mug recipe yet?