By Sophie Hansen
Chocolate bark is the best treat to make and put out for dessert. It’s easy. Delicious. And it requires zero cutlery, plates or extra washing up [told you it was AMAZINGGG!]
You can play around with your fav toppings, but I recommend always using really good-quality chocolate.
Cool combos include a fruit and nut vibe with chopped up dried figs or apricots mixed in with some toasted hazelnuts or almonds.
Or, you could smash up some freeze-dried raspberries or strawberries and scatter them over melted white chocolate.
Yum.
Chocolate Bark Recipe
Serves 6-8 (with welcome leftovers!)
Prep time: 10 mins
Cook time: 10 mins
Milk chocolate and walnut bark
500 g (1 lb 2 oz) good-quality milk chocolate, chopped
1 cup (140 g) candied walnuts, roughly chopped
White chocolate and rose bark
500 g (1 lb 2 oz) good-quality white chocolate, chopped
1/3 cup (60 g) pink cachous (or anything else you fancy!)
3 Tbsp dried rose petals
- Line two baking trays with baking paper.
- For the milk chocolate and walnut bark, melt the chocolate in a heatproof glass bowl sitting over a saucepan of simmering water (don’t let the water touch the bowl). Once the chocolate is melted and smooth, spread it over one of the baking trays so you have a thin oval of melted chocolate. Sprinkle the candied walnuts over the chocolate and place in the fridge to set.
- For the white chocolate and rose bark, melt and spread the white chocolate using the same method as above, then sprinkle it with the pink cachous and dried rose petals. Place in the fridge to set.
- Break the chocolate into shards and serve it in small bowls.
Images and text from In Good Company by Sophie Hansen; photography by Sophie Hansen. Murdoch Books RRP $39.99
