Today is the first day of the Greater Brisbane region’s pre-Easter lockdown. In the spirit of Easter, we thought we would share a fun activity to do with the kids today. Although it's a quick and simple recipe, we love it because it encourages you to get creative with flavours. Also, you can use any ingredients you have around the kitchen.

Make Your Own Chocolate Bark Recipe

You’ll need 450g of your chocolate or chocolates of choice. 

For example: 

  • 300g dark chocolate + 150g white chocolate

  • 225g milk chocolate + 225g white chocolate

Or you can choose to use 450g of a single type of chocolate. Whatever takes your fancy! 

Then you’ll need:

  • Microwave-safe bowls OR a small saucepan and a couple of glass or metal bowl to create a bain-marie to gently melt your chocolate

  • A silicone spatula or a wooden spoon

  • A large baking tray lined with baking paper (you can use a little oil or butter to help the paper stick to the tray)

  • A butter knife or skewer to swirl your chocolate together.

Now the toppings! You can have fun with this using whatever combination of flavours you prefer. 

For example:

  • Dried figs & almond slivers

  • Roasted hazelnuts & orange

  • Macadamias, coconut & dried mango

  • Jaffas & Mini M&Ms

  • Peanut butter & pretzels

  • Turkish delight & pistachios

  • Candied ginger, cranberries & almond

  • Chilli flakes & sea salt

So how do you make chocolate bark?

  1. Prepare your toppings if necessary (e.g. roughly chop your dried fruit and nuts, zest your orange, etc.) and set aside.

  2. Prepare your tray for the melted chocolate, but lining your tray with baking paper and set it aside.

  3. Gently melt your chocolate – either in 10-20 second intervals in the microwave or over a bain-marie (a saucepan with a little simmering water and a bowl – making sure the bowl doesn’t touch the water).

  4. Pour your melted dark chocolate onto your tray and spread out evenly. Then get your white chocolate and add dollops to the dark chocolate. Then swirl through with a knife/skewer.

  5. Add your toppings!

  6. Refrigerate until solid  (approximately 3 hours).

  7. Snap your sheet of chocolate into pieces. Now – you can either store it in an airtight container in your fridge, serve immediately, or wrap a few pieces in cellophane and tie it off with twine and give it as an Easter gift!

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