Chocolate Bark With Candy Cane
Chocolate Bark With Candy Cane - Turn your candy cane into beautiful yummy chocolate treats that are perfect for Christmas gifting!
Ingredients
- 200 gm milk chocolate (chopped roughly) (NOTE 1)
- 60 gm white chocolate (chopped roughly) (NOTE 2)
- e40 gm candy cane (crushed) (NOTE 3)
- 50 gm spearmint leaves lollies (sliced lenghtways) (NOTE 4)
- 40 gm Pascall clinkers (sliced thinly) (NOTE 5)
Instructions
- Roughly break the candy canes into smaller pieces. Use a food processor and pulse it into crumbs. Carefully using a knife slice the clinkers thinly and halve the spearmint leaves lengthways.
- Line a flat baking tray with non-stick baking paper. Place the chopped milk chocolates in a bowl and zap it in the microwave for 40 seconds intervals. At each interval stir the chocolate with the metal spoon and repeat until the chocolate has completely melted. Do the same for the white chocolate in a separate bowl (if using).
- Immediately pour the melted milk chocolate on to the lined baking tray. Tilt the tray in all angles to spread the chocolate thinly and evenly. Using a spoon drizzle the white chocolate on top (if using).
- Working fast lightly press the spearmint leaves, clinkers into the chocolate and sprinkle the crushed candy cane. Chill in the fridge for 3 hours or until chocolate completely hardens.
- Carefully lift up the chocolate bark and peel the baking paper off. Roughly break up the chocolate into shards.
Notes
Melting the chocolate - You'll need metal spoons and microwave-safe bowls to melt the chocolate. Make sure no water is on the spoon or in the bowl, as a small amount of moisture may seize up the chocolate.
NOTE 1 - Milk Chocolate (base) - Select your favourite 'eating' chocolate to use as a base. I used Cadbury milk chocolate as that's one of our family favourites.
NOTE 2 - White Chocolate (optional drizzle) - I used white chocolate for drizzling. If you prefer to use only one type of chocolate just add more of this chocolate in lieu of the drizzle amount. So for example, if you wish to use only milk chocolate you'll need 260gms of milk chocolate instead of 200gms and none for the drizzle.
NOTE 3 - Candy canes - I roughly broke up my candy canes and pulsed it in a food processor. You can also put the candy canes in a snap bag, wrap it up in a tea towel and smash them up using a rolling pin.
NOTE 4 - Spearmint leaves lollies (topping) - These are soft chewy gummy lollies shaped and coloured to look like leaves. They are covered in sugar and have a subtle minty flavour. The topping is optional and can be swapped for your favourite candies.
NOTE 5 - Pascall Clinkers (topping) - These are pink, yellow and green hard crispy 'chalky like' candies coated in chocolate. Each colour has a different flavour. The topping is optional and can be swapped for your favourite candies.
Gifting - The chocolate bark looks beautiful in a clear cellophane bag tied with a Christmas ribbon. Keep them in the fridge until ready to gift as they may melt in hot weather as the chocolate has not been tempered.
Storage - The bark will keep for a few weeks stored in the fridge in a covered container.
Nutrition
Serving: 1gift bagCalories: 232kcalCarbohydrates: 24gProtein: 1gFat: 11gSaturated Fat: 6gCholesterol: 2mgSodium: 11mgPotassium: 94mgFiber: 1gSugar: 21gCalcium: 21mgIron: 1mg