Easter Egg Chocolate Bark

Ingredients

• dark chocolate (70% cocoa) — 400g
• dried apricots, chopped — 50g
• dried cranberries — 30g
• pistachio kernels, shelled — 40g
• sea salt flakes — 0.5 tsp

Method

1. 1

   Line a baking tray with a sheet of baking parchment.

2. 2

   Break the dark chocolate into small, even-sized pieces and place them in a heatproof bowl.

3. 3

   Set the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water, and melt the chocolate until smooth.

4. 4

   Pour the melted chocolate onto the prepared baking tray and use a spatula to spread it into an even layer, approximately 5mm thick.

5. 5

   Immediately sprinkle the chopped dried apricots, cranberries, and pistachios over the surface of the melted chocolate.

6. 6

   Finish with a light sprinkle of sea salt flakes to balance the sweetness.

7. 7

   Place the tray in the fridge for at least 1 hour until the chocolate is completely set.

8. 8

   Once firm, remove from the parchment and break the bark into rustic shards by hand or with a sharp knife.