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Easter Chocolate Bark recipe from Matt, our chef
We all love something chocolatey at Easter, and with some time away from school what better than a bit of Easter baking?
Matt, our chef, suggests this easy recipe for Easter Chocolate Bark:
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
Method:
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.
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.
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.
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