You don’t need a recipe, or even to measure any of the ingredients, to make chocolate bark – it’s about using your favourite flavours and textures. The only thing to remember is that 600g of chocolate will cover a large baking sheet.
- Chocolate (dark, milk, or white)
- Nuts and seeds: sunflower, pumpkin and sesame seeds are all delicious, and any nuts (mongongo or marula!) will work a treat, either roughly chopped or sprinkled over whole.
- Dried fruits (raisins, chopped masau, finely sliced mango)
- Orange zest, popped amaranth, salt and chilli flakes, etc.
- Line a baking sheet or thin tray with grease-proof paper or cling film.
- Place chocolate in a heatproof bowl over a pan with a little water (water should not touch the bottom of the bowl). Place on the stove, bring the water to a gentle simmer. Stir the chocolate until completely melted and smooth.
- Immediately pour the melted chocolate onto your lined tray and spread evenly using a spatula. To help spread the chocolate, tip tray up and down. You can make it as thin as you like.
- While the chocolate is still soft, add your toppings. You can add different toppings to different portions of your tray, which means when it’s broken up you’ll have a nice mix of pieces.
- Transfer to the fridge for a couple of hours to cool. When completely set, break into pieces. To store, transfer to an airtight container, and refrigerate.