Elderflower & herb cooler
Make the perfect spring cocktail with a spritz of elderflower and beautiful edible flowers to finish
Sweet shop chocolate slab
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 400g dark or milk chocolate
- 100g white chocolate
- assortment of Easter treats
Nutrition: per serving
- kcal284
- fat20g
- saturates12g
- carbs20g
- sugars15g
- fibre4g
- protein4g
- salt0g
Method
step 1
Line an A4-sized baking sheet with parchment. Break the dark or milk chocolate into a large glass bowl. Bring a small saucepan of water to a slow simmer, then sit the bowl on top, making sure it doesn’t touch the water. Over a low heat, slowly melt the chocolate, stirring once it begins to melt, or melt in the microwave in short bursts until smooth and glossy.
step 2
Pour the chocolate onto the prepared baking sheet, spread into an even layer using a palette knife, then melt the white chocolate following the same method. Dot blobs of the white chocolate on top of the dark chocolate then use a skewer to swirl them together in any pattern you like.
step 3
Top the bark with any assortment of treats you fancy – the more outrageous the better. Leave to set at room temperature to get a glossy effect, then break into shards to serve. Will keep for two weeks in an airtight container.
