Make this chocolate bark as a gift for the Easter lunch table, or just store some shards in a glass jar as your secret stash. Who is judging?
Keyword Chocolate Bark, Cocoa Nibs, Easter, speckled eggs, the refillery
Prep Time 5minutes
Total Time 5minutes
Author Cat Barker
½cupSemi-Sweet milk Chocolate Drops
½cupdark chocolate drops
Line your baking pan with a sheet of baking paper
Roughly chop up your speckled eggs and measure your nibs out so they are ready
Add your dark chocolate to a small glass bowl and microwave for 30 seconds. Remove and stir with your spatula
Return to microwave for another 30 seconds and stir again. Most of your chocolate should be melted, but not all of it, so watch this process carefully
Now add your semi-sweet chocolate drops and stir them into this melted chocolate mixture for at least 2 minutes. The chocolate should be glossy and clump free. Make sure you do not get any water near the chocolate.
Using your spatula, spread the chocolate mixture over your prepared pan, ensuring to even out the chocolate so it is level and then quickly scatter around the nibs and speckled eggs. The chocolate will harden quickly so work fast.
Refrigerate for an hour and then break into shards
Equipment Measuring cups, Glass bowl, baking tray, baking paper and spatula