This recipe is incredibly easy to customise.
We made a salted butterscotch flavour, and a Christmas flavour with candied fruits and amaranth, and of course, one of our classic granolas - Quinoa & Buckwheat.
Instructions:
- Melt the white and milk chocolate separately (a glass bowl over boiling water in a pan works well).
- Prepare a baking tray with baking paper.
- Pour the melted milk chocolate onto the baking paper and spread with the back of a spoon.
- Drizzle white chocolate on top, and using a toothpick, create marble effects by dragging it through the chocolate around the baking paper.
- Immediately sprinkle granola, amaranth, and any other ingredients you choose over the chocolate bark and finish with a little edible gold dust spray.
- Put the tray in the freezer for 5 minutes to re-freeze.
- Remove from freezer (it should be rock hard) and break into shards.
Salted Butterscotch Bark with Granola and Marbled Chocolate
Toppings:
- Butterscotch pieces
- Maldon sea salt flakes
- Husk & Honey granola (Quinoa & Buckwheat)
- Edible gold dust spray
Christmas Bark with Granola and Marbled Chocolate
Toppings:
- Candied fruit (orange, cranberries, raisins)
- Husk & Honey Granola (Chai Spiced Mulberry)
- Amaranth (small amaranth grain)
- Edible gold dust spray