Move over rocky road – the new treat in town is chocolate bark, studded with riches from stroopwafels to pistachios. It’s a cinch to create, a much more personal present than an Easter egg, and you can take inspo from around the world in your ingredient choice. By our count that’s THREE wins
RECIPES AND PHOTOGRAPHS TOM SHINGLER FOOD STYLING EMILY GUSSIN
Club Med chocolate bark
(dark chocolate with sea salt, rosemary, pistachios and candied citrus) Makes 6 generous shards Hands-on time 15 min, plus cooling
Sun, sand, sea, citrus… Close your eyes and feel the Mediterranean sun beating down on you as you take a bite out of this seriously sophisticated chocolate, studded with pistachios, rosemary-flavoured salt and little bursts of candied peel.
Melt 200g finely chopped dark chocolate in a heatproof bowl set over a pan of simmering water (ensuring the base of the bowl doesn’t touch the water). Meanwhile, whizz or grind the finely chopped leaves of 1 rosemary sprig and 1 tsp sea salt. Pour the chocolate into a small oven dish or container lined with baking paper and tilt it to swirl the chocolate in an even layer. Decorate the chocolate with 1 more rosemary sprig, a handful shelled pistachios, the rosemary salt and 2 tbsp mixed peel or candied citrus. Leave to cool for 10 minutes, then put in the fridge for 2 hours to set completely. Snap into shards and pack in gift bags or keep in an airtight container for up to a week.
Per shard 230kcals, 13.2g fat (6.1g saturated), 3.4g protein, 23.7g carbs (22.3g sugars), 0.9g salt, 1.3g fibre
Après-ski chocolate bark
(white chocolate with stroopwafels, chestnuts, meringue and marshmallow) Makes 6 generous shards Hands-on time 15 min, plus cooling
Want to ‘shred the pow’ (a deeply cool skiing term, we’re told) without the need for thermals? This snow-white slab of sweetness takes you to the top of Mont Blanc with chestnuts and meringue alongside hot-choc-inspired marshmallows and crunchy stroopwafels. See you on the slopes!
Melt 200g finely chopped white chocolate in a heatproof bowl set over a pan of barely simmering water (ensuring the base of the bowl doesn’t touch the water). Pour into a small oven dish or container lined with baking paper and tilt it to swirl the chocola
