“Mini Eggs Count Right?
With it being so close to Easter I’m sure many of you will be giving and receiving lots of Easter eggs, but rather than buying all those overly packaged chocolate eggs, why not make some chocolate bark instead? It makes for a nice-looking gift made from what you’d be giving people anyway. And as a bonus, after Easter, chocolate bark makes for a good way to use up any leftover chocolate you have.
Ingredients: Chocolate, chocolate, ALL THE CHOCOLATE!
But seriously, I’ve kept this simple, using milk and white chocolate to create the pattern and, then only adding Twirls and Mini Eggs as the toppings. Chocolate bark can be as simple or as complicated as you like.
Simply melt the milk (or dark) chocolate in a bowl over boiling water, then transfer to either a piece of parchment paper or, if you’re as fortunate as me, a suitable-sized tray.
Melt the white chocolate with the same method, then add dollops of it to the bark and swirl patterns using a toothpick (or similar utensil). The whole process is similar to making the swirls for my mini cheesecake recipe.
Finally, place all the other toppings into the bark and leave to set at room temperature.
- 350g dark or milk chocolate – broken into pieces
- 100g white chocolate – broken into pieces
- Assorted Easter treats
(left out the costings this time just because it will depend on what you use.)
- Line a shallow baking tray with parchment paper.
(We used an A5-sized tray but a thinner bark can be achieved with an A4-sized tray)
- Melt the milk/dark chocolate in a heatproof bowl over a small saucepan of boiling water, stirring occasionally.
- Pour the melted chocolate into the prepared tray and spread evenly using a palette knife.
- Melt the white chocolate using the same method.
- Randomly dollop the white chocolate over the milk/dark chocolate. Using a skewer, swirl the chocolate together to form desired patterns.
- Top the bark with your assortment of treats.
- Leave to set at room temperature.