Drippy eyeball chocolate bark

Name: Drippy eyeball chocolate bark
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: Oil, for greasing; 180 g packs Cooks’ Ingredients White Chocolate, broken into pieces; 180 g packs Cooks’ Ingredients Dark Chocolate, broken into pieces; 20 ml double cream; 1 tsp orange food colouring gel; 1 pack Cake Décor Edible Eyes, to decorate

A simple idea with lots of impact – ideal as a gift or to share. Crack it into shards for trick-or-treaters.

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Serves8
CourseBuffet
Prepare15 mins
Cook5 mins
Total time20 mins
Pluscooling

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Ingredients

Oil, for greasing
2 x 180g packs Cooks’ Ingredients White Chocolate, broken into pieces
2 x 180g packs Cooks’ Ingredients Dark Chocolate, broken into pieces
20ml double cream
1 tsp orange food colouring gel
1 pack Cake Décor Edible Eyes, to decorate

Method

Lightly grease a 20x30cm shallow baking tray with a little oil, then line it with parchment. Reserve 60g of the white chocolate, then put the remainder into a heatproof bowl and the dark chocolate into another. Set each bowl over a pan of gently simmering water, ensuring the bases of the bowls don’t touch the water. Once the chocolate starts to melt stir, turn off the heat and leave until melted.
Spoon alternating tbsps of the dark and white chocolate into the baking tray to fill it. Tap the tray a couple of times and, with the tip of a skewer, lightly mix the chocolates to create decorative swirls. Leave to set.
Place the remaining 60g white chocolate into a heatproof bowl with the cream and food colouring gel. Heat together gently as above, until melted and smooth. Keep warm.
Prop the baking sheet up at a 45º angle, to help the drips to run. Spoon the coloured chocolate into a small piping bag, snip off the end and pipe an orange line along the top edge (one of the shorter edges) of the chocolate. Pipe drips of varying length so they look like they are dripping from the original line down the chocolate. Lay the baking tray flat again and add the eyes to the ends of the drips. Leave to set, then break into shards to serve.

Cook’s tip

Don’t put the chocolate bark in the fridge to set or the chocolate may ‘bloom’, and cause white dots of cocoa butter to appear.

Adding a small amount of double cream to the white chocolate for the drips will ensure it has just the right level of dribble. Use the rest of the tub in another recipe, or lightly whip and freeze for up to 1 month.

You can also melt the chocolate in a microwave-safe container. Use medium power in 30 second bursts, stirring gently each time, until smooth.