Festive winter chocolate bark
I'm not that much of a chocolate eater until it get's towards Christmas. For some reason I subconsciously stay away from the stuff most of the year, but as soon as I see a single Christmas tree, the floodgates are open. It takes over me like some sort of chocolate'y poltergeist forcing me to consume as much as possible, it's a horrifying sight, one that may even ruin Christmas for a small, nervous child, but it's a risk I'm willing to take, all in the name of chocolate. I like to think I'm not alone in this, perhaps there are others out there being possessed by chocolate poltergeists who have the same problem, maybe we can all get together one day to discuss our experiences, but for now, I'm just going to continue as I am, because chocolate is great, chocolate is life. Here's how to make festive winter chocolate bark.
TIME: 30 mins SERVES: 6
200g of dark chocolate
100g of white milk chocolate
1 teaspoon of orange extract oil (non-alcohol based)
1/2 teaspoon of pepper extract oil (non-alcohol based)
Handful of pumpkin seeds
Handful of dried goji berries and cranberries
1.) Bring two saucepans of water to the boil and gently lower a heatproof mixing bowl over both saucepans.
2.) Break up the chocolate into cubes and add the dark chocolate to one bowl and the white chocolate to another.
3.) Simmer on a low heat gently stirring with a cake scraper until the chocolate has totally melted and is a silky texture. Be careful not to get ANY water droplets into the melted chocolate as this will cause the chocolate to seize and you will have to begin again.
4.) Once the chocolate has fully melted, add the orange extract to the dark chocolate and add the peppermint extract to the white chocolate, stir the extracts in gently.
5.) Line a baking tray with greaseproof paper and begin by pouring all of the dark mixture out onto the baking tray using the cake scraper to get all of the mixture onto the tray. The chocolate will be soft enough to spread using gravity by tilting the tray to spread it across the tray smoothly, but use the cake scraper to spread it out if need be. You’ll want the chocolate to be about 4mm thick so don’t overspread it. Once you have spread the dark chocolate, scoop some of the melted white chocolate on your cake scraper and drizzle a pattern over the dark chocolate, you can do this however you like to create the pattern you want. Once complete, scatter your dried berries and seeds across the bark and refrigerate for 10 minutes to set slightly. After 10 minutes, remove the bark from the fridge and with a knife light score the bark to create triangle shards, this helps when you when the chocolate has fully set so you can break into nice even shards easily. Serve and enjoy!