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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,076kJ/ 499kcals
Fat
32g
Saturated Fat
18g
Carbohydrates
43g
Sugars
40g
Fibre
7.2g
Protein
6.7g
Salt
0.1g
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