Easter bark

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Emma Franklin

Makes 1 sheet | Serves 6 | prep 10 mins | total time 10 mins, plus chilling

Nutritional information (per serving)

Calories

440Kcal

Fat

24gr

Saturates

14gr

Carbs

49gr

Sugars

49gr

Fibre

1gr

Protein

5gr

Salt

0.1gr

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.

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Ingredients

200g Belgian dark cooking chocolate (70% cocoa solids), broken up
100g Belgian white cooking chocolate, broken up
Dr Oetker Gel Food Colour in Sky Blue, Ultra Violet and Hot Pink
90g mini chocolate eggs
1 tbsp edible white shimmer pearls

Step by step

Get ahead

The bark will keep for at least a couple of weeks in an airtight container in the fridge.

Line a baking tray with baking paper. Melt the two chocolates in separate bowls over a pan of simmering water. Divide the white chocolate between 4 small bowls and colour 3 with a few drops of the different gel colours. Stir each to mix thoroughly.
Spread the dark chocolate in a thick, even layer on the baking paper. Spoon on the white and coloured chocolates in random blobs, then use a cocktail stick to swirl it into patterns. Sprinkle on the mini chocolate eggs and shimmer pearls and put in the fridge until set.

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