Chocolate Bark


Chocolate Bark


200g of Easter Egg Chocolate
a handful of mixed nuts (chose your favourites, like almonds, pecans, walnuts, pistachios, macadamia and cashews)
a handful of freeze dried fruit pieces (like strawberries, raspberries, blueberries, banana, candied peel)


Break the Easter Egg into a porringer of simmering water (or you can use a large heatproof bowl over a saucepan of simmering water but remember,  the bottom of the bowl must not touch the water). Let the chocolate slowly melt, stirring now and again with a spatula.

Meanwhile, lightly grease then line a roasting tin or baking tray with parchment. Add the nuts to a bag and bash them with a rolling pin until broken up a little.

When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out. Scatter with the nuts, followed by the freeze-dried fruit pieces. Leave to set, then remove from the parchment and snap into shards.

Chocolate bark makes a great gift and is perfect for little chefs.

Why not try making with coffee beans, crystallised petals, small sweets, marshmallows, biscuits, flavourings, a splash of alcohol or different varieties of chocolate.

Products Used

KitchenCraft Stainless Steel Porringer
Colourworks Silicone Spoon Spatula
KitchenCraft Non-Stick 38cm x 30cm Oven Tray
Sweetly Does It Silicone Paper Baking Roll