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Baking Recipe Rachel Khoo's Chocolate Bark - April/May 22

Rachel Khoo - 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.

Serves 4

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

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 on to it, then spread with a spatula or palette knife into a rectangle about 18cm x 22cm 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.

Top Tip

The toppings you can use for this are endless. 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.