|Prep Time||15 min|
|Total Time||24 hours|
100 g of white chocolate
5 small Easter eggs
1 tbsp of white chia seeds
1 tbsp of buckinis
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 heat proof bowl on top of saucepan.
Add dark chocolate to bowl slowly, making sure to stir and allow 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 place bowl off to the side to cool slightly (be careful the bowl will be hot, 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 into the baking tray making sure to 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.
Slice mini Easter eggs in half before placing them randomly onto the bark lightly pressing down.
Cover tray with tin foil before placing in the freezer overnight to set.
Once set bring out of the freezer and break into chunks using either the handle of a wooden spoon or a knife.