Name: Easter chocolate bark
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes enough for 6-8 gift bags
Cuisine: British
Ingredients: 3 x 200g bars milk chocolate; 2 x 90g packs mini chocolate eggs; 1 heaped tsp freeze-dried raspberry pieces – or you could use crystallised petals

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Easter chocolate bark

Easter chocolate bark

Jane Hornby

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Makes enough for 6-8 gift bags

Easy

Prep: 20 mins

Cook: 5 mins

plus cooling

A star rating of 4.8 out of 5.4 ratingsRate

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This attractive chocolate treat makes a perfect alternative gift instead of Easter eggs, and it's easy enough for kids to make too

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Ingredients

Nutrition

Units:

MetricUS

3 x 200g bars milk chocolate
2 x 90g packs mini chocolate eggs
1 heaped tsp freeze-dried raspberry

pieces – or you could use crystallised petals

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Nutrition: per serving (8)

kcal511
fat28g
saturates17g
carbs56g
sugars56g
fibre2g
protein7g
salt0.2g

Method

step 1

Break the chocolate into a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl. Let the chocolate slowly melt, stirring now and again with a spatula. For best results, temper your chocolate (see tip).
step 2

Meanwhile, lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment. Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.
step 3

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 smashed and whole mini eggs, followed by the freeze-dried raspberry pieces. Leave to set, then remove from the parchment and snap into shards, ready to pack in boxes or bags.

RECIPE TIPS

TEMPERING CHOCOLATE

Tempering is the process of heating then cooling chocolate to form a specific type of crystals in the cocoa butter. If we simply melt and cool shop- bought chocolate, it will quickly ‘bloom’, with dots and streaks of cocoa butter. It melts quickly when touched too. Tempered chocolate will quickly set hard and shiny, won’t bloom, and shrinks as it cools, making it easy to remove from a mould. Here’s a simple method: Break up 3/4 of the chocolate into a heatproof bowl. Melt until it is flowing and smooth. White chocolate should reach 43C, milk and dark 45C. Add the remaining chocolate, chopped into small pieces. Stir with a spatula until the pieces have melted and the thermometer shows 28C for milk and white, 30C for dark. This can take a while, so have patience and keep stirring. Use as soon as possible. If the chocolate starts to get too cold and thick as you use it, heat for just a few seconds and stir well.

Recipe from Good Food magazine, March 2015

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