Chocolate and popcorn bark
Ingredients
- 400g Good quality dark chocolate 70% cocoa
- 100g Mixed nuts roughly chopped (pistachios and almonds add a great splash of colour)
- 30g Dried cranberries
- 30g Dried apricots roughly chopped
- 1 x 30g pack Sweet & Salty PROPERCORN
Method
- STEP 1
Pre-heat your oven to 180C
- STEP 2
Place your nuts on a baking tray and toast for 6-7minutes. Remove and put to one side.
- STEP 3
Line another baking tray, measuring approximately 20 x 25cm, with baking parchment.
- STEP 4
Place the chocolate in a heatproof bowl and melt gently over a pan of simmering water on the hob.
- STEP 5
Once smooth, remove from the heat and pour onto the lined baking tray, spreading into an even layer. It doesn’t have to go right to the edges.
- STEP 6
Whilst still soft, top with the mixed nuts, dried cranberries and apricot and plenty of PROPERCORN. If you’re keen to give your bark a little extra kick, sprinkle some festive chilli flakes onto the chocolate.
- STEP 7
Place in the fridge for a couple of hours or until solid. Remove, and crack roughly into shards.
