Chocolate and liquorice is a combo that divides opinions. Some people adore the sweet-and-slightly-salty chew and aniseed taste, while others just don’t get it. But, in our humble opinion, there’s nothing better than a treat that combines smooth chocolate with that punchy, chewy liquorice bite. This chocolate licorice bark recipe is a guaranteed win — easy to make, shareable, and fun to eat.
For an extra special touch, we’ve added a few pieces of the new Darrell Lea Choc Logs. They combine soft classic or raspberry liquorice with a smooth chocolate centre, making this bark a playful nod to a familiar favourite.
INGREDIENTS
- 200g dark or milk chocolate (your choice. Otherwise try a mix of both!)
- 6–8 Darrell Lea Choc Logs, roughly chopped
- 1 tbsp freeze-dried raspberries, crushed (optional, for colour and tartness)
- ½ tsp sea salt flakes
INSTRUCTIONS
- Line a baking tray with baking paper or a silicone mat.
- Break the chocolate into small pieces and melt in a heatproof bowl over a pot of simmering water (double boiler), stirring occasionally until smooth. Alternatively, microwave in 30-second bursts, stirring in between.
- Pour the melted chocolate onto the prepared tray and spread it evenly with a spatula to about 0.5cm thick.
- Immediately scatter the chopped liquorice pieces over the melted chocolate. Press lightly so they stick.
- Sprinkle over the crushed freeze-dried raspberries (if using) and sea salt flakes.
- Leave the chocolate bark to set at room temperature for about 1 hour, or refrigerate for 20–30 minutes until firm.
- Once set, break into shards of your desired size and serve. Store in an airtight container at room temperature for up to a week.
Tip: For a fun twist, layer white chocolate underneath the dark chocolate before adding the liquorice for a two-tone effect that looks as good as it tastes.
