Christmas chocolate bark

21 Dec

By taste.com.au

Give the gift of chocolate three-ways with this Christmas bark. White, milk and dark chocolate combine with hazelnuts, walnuts, raspberries, and dried figs.

Ingredients:

2 tbsp maple syrup

50g hazelnuts, roasted
1 tsp sea salt
200g dark chocolate, finely chopped
200g milk chocolate, finely chopped
30g walnuts, toasted, chopped
30g dried figs, thinly sliced
2 tbsp glace orange peel, chopped
200g white chocolate, finely chopped
50g pomegranate seeds
10 frozen raspberries, sliced while frozen
Small handful rose petals, dried, crushed

Method Steps:

Step 1

Line 4 baking trays with baking paper. Bring syrup to the boil in a frying pan over medium-high heat. Add hazelnuts and quickly swirl pan. Cook for 2-3 minutes until syrup is thick and nuts are glazed. Pour onto 1 prepared tray. Sprinkle with salt. Set aside to set. Coarsely chop.

Step 2

Melt dark chocolate in a heatproof bowl set over a pan of just simmering water (don't let bowl touch the water), stirring until smooth. Pour over 1 prepared tray. Thinly spread to a 10 x 25cm rectangle. Working quickly, sprinkle with hazelnut mixture. Set aside to set.

Step 3

Melt milk chocolate following method in Step 2. Pour over 1 prepared tray. Thinly spread to a 10 x 25cm rectangle. Working quickly, sprinkle with walnut, fig and peel. Set aside to set.

Step 4

Melt white chocolate following method in Step 2. Pour over remaining prepared tray. Thinly spread to a 10 x 25cm rectangle. Working quickly, sprinkle with pomegranate, raspberry and rose petals. Set aside to set.

Step 5

Peel away baking paper from bark. Cut each bark into 8 pieces. Store in an airtight container lined with baking paper until ready to wrap.

Maite Newell