Although bark doesn’t sound particularly appetizing, this rustic looking sweet treat is quick and easy to make and can be customised to any occasion. It is the ultimate home made gift! In its simplest form, it is a thin sheet of chocolate studded with anything from candy to nuts, dried fruit, seeds and even spices. The chocolate is then broken up into uneven pieces or shards. It is called “bark” because it resembles tree bark.
200 g dark chocolate (70% cocoa solids), broken up
100 g white chocolate, broken up
5 Marshmallow Easter eggs, coarsely chopped
- Line a baking tray with baking paper.
- Melt the two types of chocolate in separate bowls over a pan of simmering water.
- Pour the dark chocolate onto the baking paper in a an even layer a – about 3 mm thick.
- Sprinkle the chopped marshmallow Easter eggs over the chocolate ensuring that the marshmallow is visible.
- Drizzle the white chocolate on top.
- Refrigerate until set.
- Transfer the bark to a chopping board and cut it into shards with a knife.
- Transfer the bark to a serving platter and serve as part of your Easter Feast.
- Substitute the marshmallow Easter Eggs with e.g. 100 g mini candy chocolate eggs, gummies, etc.
- Colour the white chocolate with gel food colour or powder before adding it.
- Sprinkle a little edible shimmer or glitter over the bark while the chocolate is still liquid.
- To create a marbled effect, use equal quantities of dark and white chocolate. Pour the dark chocolate onto the baking tray and drizzle the white chocolate on top. Use a cocktail stick to swirl the chocolate into patterns. Top with candy of your choice.
- Substitute the marshmallow Easter Eggs with nuts, e.g almonds, cashews of pistachio’s or dried fruit such as raisins or cranberries or a combination of nuts and dried fruit.