Chocolate Easter eggs are so 2016 – this year, we’re all about the bark. Laura Mitchell, Australian queen of baking, has given you this delicious Easter bark recipe. Colourful, chocolatey and fun, whip up a big batch of this easy-peasy make, then give to friends and family.
Check out our other Easter DIYs below:
- Rhubarb cheesecake recipe
- Crochet egg cosies
- Easter bunny jars
- Crochet bunny bunting
- Sew your own little bunny
For Laura’s Easter bark recipe you will need
- White chocolate, 400g (16oz)
- Dark chocolate, 125g (5oz)
- Toppings of your choice
- Baking paper
- Two heatproof bowls
- Baking tray
- Wooden skewers
- Two spatulas
- Set 100g (4oz) of the white chocolate aside, putting the remaining 300g (12oz) into a heatproof bowl. Bring a saucepan of water to a simmer, then place the bowl over the saucepan to heat the chocolate, ensuring no water gets inside the bowl. Stir well, removing from the heat before the chocolate has fully melted – if you heat the chocolate too much, it will seize.
- Add the remaining white chocolate to the bowl and stir until melted. The aim is to melt the chocolate at the lowest temperature possible, to avoid it going out of temper.
- Repeat Steps 1-2 with the dark chocolate, then line the tray with baking paper and pour on the white chocolate. Use the spatula to smooth the chocolate into an even layer, working quickly, and spreading it out to the thickness you want your finished bark to be.
4. Pour lines of melted dark chocolate on top of the white chocolate base, then run a skewer through the two in a circular motion to form decorative swirls.
5. Add your choice of toppings onto the melted chocolate – we used mini chocolate eggs, mini marshmallows and candy sprinkles – then leave to set at room temperature. Break or cut the Easter bark into serving-size pieces and wrap in cellophane bags, or stack and tie the pieces using baker’s twine or similar.