Forgot to book dinner? Flowers feel a bit… predictable? This last minute Valentine’s Day Recipe for chocolate bark by Jessica Sepel, will leave your plus-one, none the wiser. It’s glossy, indulgent and takes barely any effort, but looks like something you planned days in advance. Even better, it comes two ways: swirled with peanut butter, raspberries and a hit of sea salt for the romantics, or loaded with pretzels and crunchy nuts for anyone who prefers their sweets with a little savoury edge (making it an equally excellent option for Galentine’s Day!)
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- 300g (10.5oz) dark chocolate
Topping option 1:
- 3 tbsp peanut butter
- 1 punnet raspberries
- Pinch sea salt
Topping option 2:
- ¼ cup pretzels
- ¼ cup hazelnuts
- ¼ cup macadamias
- ¼ cup pistachios
INSTRUCTIONS
- Preheat the oven to 150°C or 300°F. Line a baking sheet with baking paper.
- Place the chocolate onto the tray in one flat layer. Place in the oven for 5 minutes or until the chocolate has melted. Note: you can also melt the chocolate on the stovetop and pour onto baking paper instead.
- For the peanut butter topping option: use a spoon to drizzle the peanut butter on top of the melted chocolate. Run the tip of a knife or a chopstick through the peanut butter and chocolate to make a swirling pattern. Sprinkle the raspberries on top and finish with some flaky sea salt.
- For the pretzel and nut option: sprinkle the pretzels and nuts of choice over the top of the chocolate.
- Place the baking tray in the freezer to set for 1 hour. Remove from the freezer and break into chunks.
