Recipe for Rachel Khoo’s chocolate bark

Rachel Khoo’s Chocolate Bark

Making your own chocolate bark couldn’t be simpler. Great for a snack, after-dinner chocolates, or the perfect edible gift, and it will keep in the fridge for up to two weeks.

INGREDIENTS

l 200g dark chocolate (70%) broken into pieces l 15g mixed seeds (e.g. sunflower, pumpkin and sesame) l 15g pistachio kernels l 20g dried cranberries

METHOD

TOP TIP

1. Put the chocolate into a heatproof bowl and place over a pan of just simmering water, but don’t let the bowl touch the water. Stir occasionally until melted. 2. Line a tray with baking paper and pour the chocolate onto it, then spread with a spatula or palette knife into a

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The toppings you can use for this are limitless. I usually see what I have left over in my cupboard – from dried apricots, figs or freeze-dried fruit (great for colour), to hazelnuts, pecans and sugar sprinkles.

Serves 4

rectangle about 18x22cm and around 0.5cm thick.

3. Immediately sprinkle the seeds, pistachios and cranberries evenly over the top.

4.Transfer to the fridge to set for at least one hour. Once set, break the bark up into jagged pieces.