Chocolate Bark
Natasha's favourite - what more needs to be said.
- Level:
-
Easy
- Makes:
-
1 x 60cm x 40cm sheet
- Shelf life:
-
12 months
- Conservation:
-
12c fridge
https://vimeo.com/742992422
Demonstration videoChocolate Bark
Crunchy Praline Chocolate Bark
Ingredients: Crunchy Praline Chocolate Bark
-
350 gChm-r36amja
Preparation: Crunchy Praline Chocolate Bark
Temper the ambre java chocolate and spread onto a textured sheet.
Ingredients: Crunchy Praline Chocolate Bark
-
650 gFnf-x32caracr
Preparation: Crunchy Praline Chocolate Bark
Gently warm the cara crakine and then spread on to the chocolate.
Ingredients: Crunchy Praline Chocolate Bark
-
30 gNcb-hd706
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150 gChd-n66mex
Preparation: Crunchy Praline Chocolate Bark
Melt the mycryo and mexique dark chocolate together.
Ingredients: Crunchy Praline Chocolate Bark
Preparation: Crunchy Praline Chocolate Bark
Add the hazelnut praline and stir well.
Cool to 25c before spreading on top of the cara crakine layer.
Ingredients: Crunchy Praline Chocolate Bark
-
350 gChm-r36amja
Preparation: Crunchy Praline Chocolate Bark
Temper the ambre java chocolate and spread onto a textured sheet.
Pick up the textured sheet and place on top of the praline layer.
Push gently to ensure all layers are touching.
Place a tray on top to ensure that the chocolate sets flat.
Place into a 12c fridge for 1 hour.
Remove the texture sheet and break into pieces to serve.
Tools
- Metal Tray
- Microwave
- Bowl(s)
- Offset spatula
- Palette knife
Comments
Submitted by Joe Sofia on Thu, 05/21/2026 - 19:57
Made this and it is fantastic! Great recipe that is really delicious and relatively easy. The video was extremely helpful too. Thank you for this wonderful recipe.