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Easter bark
Makes: 1 sheet
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Tara Fisher
Easter bark
Makes: 1 sheet
Serves: 6
Prep time: 10 minsTotal time:
See more recipes
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.
See more of Emma Franklin’s recipes
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.
See more of Emma Franklin’s recipes
Ingredients
- 200g Belgian dark cooking chocolate (70% cocoa solids), broken up
- 100g Belgian white cooking chocolate, broken up
- 1 x tube Dr Oetker Gel Food Colour in Blue
- 1 x tube Dr Oetker Gel Food Colour in Hot Pink
- 1 x tube Dr Oetker Gel Food Colour in Ultra Violet
- 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.