Mint chocolate bark
Serves: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Mint chocolate bark
Recipe by Sarah Cook
Aeros add a touch of mint choc magic in this green and bubbly chocolate bark - an easy yet impressive edible gift
Serves: 16
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
132Kcal
Fat
8gr
Saturates
4gr
Carbs
14gr
Sugars
14gr
Fibre
0gr
Protein
2gr
Salt
0gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 100g dark chocolate, broken into chunks
- 1 x 100g Aero Mint bar, broken into chunks
- 150g Belgian white chocolate, broken into chunks
- a few drops of green food colouring gel
- 50g Aero Peppermint Bubbles, roughly chopped
Step by step
Get ahead
The bark will keep for 2 weeks in an airtight container, or packed into a gift box/wrapped with cellophane.
- Melt the dark chocolate together with the Aero chocolate in a bowl set over a pan of gently simmering water. Stir occasionally, then once all the chocolate has melted leave to cool for 5 minutes, and line a large baking tray with baking paper. Melt the white chocolate in the same way, then stir in enough green food colouring to give you a minty colour. Cool for 3 minutes.
- Dollop alternating spoonfuls of the two chocolates onto the tray in roughly a 20 x 25cm rectangle, then use the end of a wooden spoon to swirl the chocolates together. If there are any gaps in your slab, tilt the tray a little to allow the chocolate to fill them.
-
Scatter the Aero Bubbles over the top. Leave somewhere cool to set.TipLetting the chocolate cool before pouring means it won’t spread too thinly – you need it to be thick enough to hold your toppings, and break into sturdy chunks for eating.
Whatever you’re sprinkling over your bark, start with the biggest chunks and work down to the smallest for the best coverage, ensuring every bite will be crammed with goodies.
Unless you’re in a hurry, avoid putting your chocolate in the fridge to set, as there’s a danger it’ll ‘bloom’ (develop unattractive white patches). Choose another cool place instead for best results. - Leave whole for drama, or break into large shards (easier for packaging as a gift).
