Salted fruit ’n’ nut bark
- Preparation and cooking time
- plus cooling
- Makes 1 slab
This super-simple slab of swirled dark and white chocolate is studded with chopped mixed nuts and dried fruit - break into chunky shards and pop in a homemade hamper as an edible gift
- STEP 1
Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
- STEP 2
Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
- STEP 3
Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.
This chocolate is best eaten within a fortnight as it’s not tempered – the process of heating then cooling quickly to give it a good shine and snap. This means it might develop white patches, known as chocolate bloom, if left for longer. Although it’s still fine to eat, it just won’t look as appealing.