For a sweet treat with a twist, you can’t go past this simple recipe for chocolate bark. It is sure to wow, but is also incredibly easy to make – especially if you’re lucky enough to be using an induction cooktop, where the heat control is so precise so you can melt the chocolate directly in the pot without any need for a double boiler.
I tested the recipe out in the Social Kitchen at the F&P Dunedin office, and the feedback from the hordes of hungry engineers here was a resounding thumbs up.
The recipe below is for two different flavours, and I used Whittaker’s Dark Ghana 72% Cocoa block for both of these recipes as my starting point. The first flavour, chilli and sea salt, works really well with a bitter dark chocolate base; the second flavour, raspberry, pistachio and cardamom, also works well both with the bitterness of a dark chocolate base, however it also goes beautifully with the vanilla tones of a white chocolate base.
This recipe is perfect for getting creative and trying new flavours, so be bold and throw whatever flavours together that you think might work well – you might be surprised by what you discover!