Chocolate Bark Trio

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Chocolate Bark Trio

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Chocolate Bark Trio. Making chocolate bark is fairly simple and you can use your imagination when it comes to flavours and toppings. Shards of chocolate studded with various nuts, dried fruit or sweets look fantastic. Perfect for home-made holiday gifts.

Each is enough for 2-3 people. Combined, enough for 6-9 gift bags. 

Ingredients

  • Peanut Chocolate Bark:
  • 1x (226g) pouch Reeses mini peanut butter cups
  • +- 100g honey roasted peanuts, or plain salted peanuts
  • 200g good quality milk chocolate, broken into pieces
  • Marbled Chocolate Bark with Pecans:
  • 200g pecan nuts
  • 200g good quality dark chocolate, broken into pieces
  • 100g good quality white chocolate, broken into pieces
  • Candy Cane Chocolate Bark:
  • 12 peppermint candy canes
  • 200g good quality dark chocolate, broken into pieces

Instructions

  1. For Peanut Chocolate Bark:
  2. Line a large baking sheet with parchment paper, set aside.
  3. Cut mini peanut butter cups into halves, set aside. Very roughly chop half of the peanuts, set aside.
  4. To melt the chocolate, place a heat proof bowl over a pot of water about 2-3 fingers high. The water must not touch the bottom of the bowl. Bring water to a very gentle simmer, then immediately reduce the heat to lowest so that water is no longer bubbling. The steam will be enough to melt the chocolate.
  5. Place broken chocolate into the bowl and melt very slowly, stirring constantly. As soon as the chocolate has melted, remove bowl from heat. Dry the bottom of the bowl with a kitchen towel to avoid any water dripping onto your chocolate, then pour melted chocolate into parchment paper.
  6. Spread chocolate with a spatula until it’s roughly 3-4mm thick, this doesn’t need to be perfect. Immediately sprinkle halved peanut butter cups and whole and chopped peanuts evenly over the chocolate. Set aside until the chocolate has set. You can also place it in the fridge. Once set, roughly break chocolate into pieces. You can also use a sharp knife to cut shards just before the chocolate has fully set.
  7. Store in an airtight container. Depending on the toppings used, will keep for between 3 – 6 weeks.
  8. For Marbled Chocolate & Pecan Bark:
  9. Line a large baking sheet with parchment paper, set aside.
  10. Heat oven to 180°C/160°C/gas 4. Spread pecan nuts out onto a baking tray. Once oven is hot, toast pecan nuts for 5-8 minutes, just until they smell fragrant and have darkened in colour slightly. Remove from oven and leave to cool.
  11. To melt the chocolate, place a heat proof bowls over 2 pots of water about 2-3 fingers high. The water must not touch the bottom of the bowls. Bring water to a very gentle simmer, then immediately reduce the heat to lowest so that water is no longer bubbling. The steam will be enough to melt the chocolate.
  12. Place broken dark chocolate into one of the bowls, and the white chocolate into the other, and melt very slowly, stirring both constantly. As soon as the chocolate has melted, remove bowls from heat. Dry the bottom of the bowl with a kitchen towel to avoid any water dripping onto your chocolate, then pour melted dark chocolate into parchment paper.
  13. Spread dark chocolate with a spatula until it’s roughly 3-4mm thick, this doesn’t need to be perfect. Drizzle white chocolate over the top and use a toothpick or skewer to marble the two chocolates together. Immediately strew toasted pecan nuts evenly over the chocolate. Set aside until the chocolate has set. You can also place it in the fridge.
  14. Once set, roughly break chocolate into pieces. You can also use a sharp knife to cut shards just before the chocolate has fully set. Store in an airtight container. Depending on the toppings used, will keep for between 3 – 6 weeks.
  15. For Candy Cane Chocolate Bark:
  16. Line a large baking sheet with parchment paper, set aside.
  17. Place candy canes in a freezer bag then use a heavy rolling pin or similar to crush into large and small pieces.
  18. To melt the chocolate, place a heat proof bowl over a pot of water about 2-3 fingers high. The water must not touch the bottom of the bowl. Bring water to a very gentle simmer, then immediately reduce the heat to lowest so that water is no longer bubbling. The steam will be enough to melt the chocolate.
  19. Place broken chocolate into the bowl and melt very slowly, stirring constantly. As soon as the chocolate has melted, remove bowl from heat. Dry the bottom of the bowl with a kitchen towel to avoid any water dripping onto your chocolate, then pour melted chocolate into parchment paper.
  20. Spread chocolate with a spatula until it’s roughly 3-4mm thick, this doesn’t need to be perfect. Immediately sprinkle crushed candy canes evenly over the chocolate. Set aside until the chocolate has set. You can also place it in the fridge.
  21. Once set, roughly break chocolate into pieces. You can also use a sharp knife to cut shards just before the chocolate has fully set. Store in an airtight container. Depending on the toppings used, will keep for between 3 – 6 weeks.
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