RECIPES
Christmas chocolate bark
By Miele
10 minutes, plus refrigeration time
Preparation time
10 minutes
Cooking time
10
INGREDIENTS
White chocolate and candy cane bark
200 g good quality dark chocolate
200 g good quality white chocolate
60 g mint flavoured candy canes
20 g freeze dried raspberries
Crunchy chocolate bark
400 g good quality milk chocolate
¼ cup puffed rice cereal
50 g butterscotch candies, finely chopped
2 tbsp finely chopped hazelnuts
2 tbsp finely chopped macadamias
1 tsp salt flakes
METHOD
White chocolate and candy cane bark
- Line a round baking tray with baking paper.
- Place half of the dark chocolate in a saucepan, melt gently on induction setting 2. Remove from the heat and stir though the remaining dark chocolate until the chocolate has all melted. Spread the chocolate mixture on the baking paper and refrigerate for 10 minutes or until set.
- Place half of the white chocolate in a saucepan, melt gently on induction setting 2. Remove from the heat and stir though the remaining white chocolate until the chocolate has all melted. Spread the chocolate mixture on the dark chocolate and sprinkle candy canes and raspberries over the top. Refrigerate for 10 minutes or until set.
- Break into smaller pieces to serve.
Crunchy chocolate bark
- Line a round baking tray with baking paper.
- Place half of the chocolate in a saucepan, melt gently on induction setting 2. Remove from the heat and stir though the remaining chocolate until the chocolate has all melted. Stir though the rice cereal, butterscotch and nuts. spread the chocolate mixture on the baking paper, tap to flatten.
- Sprinkle with salt flakes and refrigerate for 20 minutes or until set.
- Break into smaller pieces to serve.
Hints and tips
- Try a healthier alternative using dark chocolate, coconut, fruits and nuts.
APPLIANCE / FUNCTION
Miele
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