It’s always nice to offer something a bit different to those who don’t like to eat just regular chocolate eggs around this time of year, so today I’m bringing you three ways to make chocolate bark. Hopefully this will suit almost anyone, and I’m sure everyone would forgive you for wanting all three of these considering that Easter only happens once a year! It’s nice to have some on hand for guests, but also as super simple gifts if you wrap it up neatly, so make as much as you want. And this couldn’t be cheaper or easier to make, especially when you consider how over priced most Easter goodies are these days.
- 200g each white / milk / dark chocolate
- Various toppings – I paired white chocolate with dried cranberries / mini salted pretzels with the milk / raisins and almonds with dark
- Break up the chocolates and pop them in three separate heat-proof bowls.
- Heat a saucepan of water until simmering, and put the bowls, one at a time, on top, to melt the chocolate. Ensure the bottom of the bowl is not touching the water, as this can burn the chocolate.
- Pour the chocolate onto baking sheets covered with parchment paper. Sprinkle the toppings over the chocolate, before leaving to set. I put my mine in the fridge to speed up the process.