Guest chef

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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Easter bark

  • Serves 6
  • Makes 1 sheet
  • Prep 10 mins
  • Total time 10 mins, plus chilling
3.7/5 rating (10 votes)
Easter bark
Easter bark

step by step

  • 1Line 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.
  • 2Spread 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.
  • Recipe photograph by Tara Fisher

Get ahead

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

You will need

  • 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

+ Nutritional Information