Easter Chocolate Bark

Posted by Sue Tranter on

A very easy recipe to make with the kids for Easter, they'll love decorating (and eating it!)

Ingredients

  • 600g chocolate, milk, dark or white - whichever you prefer 
  • 180g mini chocolate eggs
  • 1 heaped tsp freeze-dried raspberry pieces 
  • Any other Easter treats you might fancy

Method

  1. Bring a pan of water to a simmer and break your chocolate into a large heatproof bowl. Sit the bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water. Let the chocolate slowly melt, stirring regularly. To get the best results you will need to temper your chocolate, see the end of the recipe for how to do this.

  2. Lightly grease and line a 23 x 33cm roasting tin or baking tray with parchment paper. Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.

  3. When the chocolate is melted and smooth, pour it into the lined tin. Move your tin from side to side so the chocolate find the corners and levels itself out. Scatter with the smashed and remaining whole mini eggs, followed by the freeze-dried raspberry pieces and any other treats you have. Leave to set, then remove from the parchment and snap into shards, you can then eat it straight away or pack into bags or boxes to give away as gifts.

Tempering chocolate:

Tempering is the process of heating then cooling chocolate to form a specific type of crystal in the cocoa butter. When you simply melt and cool shop- bought chocolate, it will quickly ‘bloom’, with dots and streaks of cocoa butter. It melts quickly when touched too. Tempered chocolate will quickly set hard and shiny, won’t bloom, and shrinks as it cools, making it easy to remove from a mould. Here’s a simple method:

  • Break up 3/4 of the chocolate into a heatproof bowl. Melt until it is flowing and smooth either over a bowl of simmering water or in the microwave (but make sure you stir regularly)
  • Use a thermometer and heat until white chocolate reaches 43°C, and milk and dark chocolate reach 45°C, then take off the heat.
  • Chop the remaining 1/4 of your chocolate and add to the melted chocolate. Stir until the pieces have melted and the thermometer now shows 28°C for milk and white chocolate and 30°C for dark chocolate.
This can take a little while, so have patience and keep stirring. If the chocolate starts to get too cold and thick as you use it, heat again for just a few seconds and stir well.

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