Easter Chia and Chocolate Bark

Prep Time 15 mins
Total Time 24 hours
Serves 20-24
540g of dark chocolate
100g of white chocolate
5 small Easter eggs
1 tbsp of white chia seeds
1 tbsp of buckinis or buckwheat
1 tbsp of dried edible rose petals
1 tbsp of freeze-dried raspberries

Bring water to the boil in a saucepan on medium heat. Place a heatproof bowl on top of saucepan.
Add dark chocolate to bowl slowly, stirring and allowing to semi-melt before adding more. Always make sure to monitor chocolate to avoid burning it.
Once all 3 blocks of dark chocolate have been melted, take bowl off to the side to cool slightly (be careful as the bowl will be hot, so make sure to use a tea towel).
Whilst the dark chocolate is cooling, grease and line a baking tray with baking paper.
Using the same method, melt the white chocolate in bowl over the saucepan of boiling water. Allow to cool.
Once slightly cooled, pour dark chocolate onto the baking tray and spread evenly to all corners of the tray.
Spoon small amounts of white chocolate randomly around tray before “brushing” through dark chocolate to make a paint like effect.
Sprinkle chia, buckinis, freeze-dried raspberries and rose petals evenly around the tray on top of melted chocolate.
Chop Easter eggs in half before placing them randomly onto the bark, lightly pressing down.
Cover tray with tin foil and place in the freezer overnight to set.
Once set, break into chunks using either the handle of a wooden spoon or a knife.