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Rachel Khoo's chocolate bark

  • Makes

  • Preparation time: 5 mins

  • Cooking time: 5 mins, plus 1 hour cooling

Ingredients

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

Method

Put the chocolate into a heatproof bowl and place over a pan of just simmering water (don’t let the bowl touch the water). Stir occasionally until melted.

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. Immediately sprinkle the seeds, pistachios and cranberries evenly over the top. Transfer to the fridge
to set for at least 1 hour.

Once set, break the bark up into jagged pieces.



Extracted from Rachel Khoo's Kitchen Notebook by Rachel Khoo, Michael Joseph $50 (Penguin)

Notes

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.

Chocolate bark keeps in the fridge for up to 2 weeks.