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Double chocolate nut and berry bark

Bark is super easy to make and looks like it has stepped out of the smartest chocolatier. It also makes extremely Instagrammable gifts. Mix up the toppings to include whatever you fancy.

Prep: 10 mins

Cook: 2-3 mins

Serves:

Wrap the whole bar in cellophane or break into shards and bag up.

Photo: Inbal Bar-Oz
    Method
    • Take a piece of baking parchment large enough to line a baking sheet and draw a rectangle roughly 20cm x 30cm on it. Turn it upside down so the pencil lines are on the bottom, facing the tin. 
    • Place the dark chocolate in a microwave-safe bowl and melt it in a microwave in 20-second intervals, stirring with a spatula, until smooth. 
    • Use the spatula to spread the chocolate evenly within the lines of the rectangle. 
    • Melt the white chocolate the same way. Once smooth, add a blob of food colouring paste (I used red) and stir until the chocolate turns pink. (Or just leave it white.)
    • Drizzle the melted white/pink chocolate in lines over the dark chocolate. Then use a cocktail stick to make swirly patterns. 
    • Sprinkle with the mixed fruits and nuts — I bought a snacking mix containing cashew nuts, dried strawberries, cranberries and tiny chunks of white chocolate. Add a couple of pinches of sea salt flakes if you like. 
    • Cover and leave to set —  about 2 to 4 hours.
    • You could wrap the whole slab in cellophane as it is, or breake it into pieces, then wrap it in cellophane bags. It keeps for at least a week in an airtight container with parchment between the pieces.
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