Chocolate Bark
Natasha's favourite - what more needs to be said.
Recipe
Created by
- Clare England - Chocolate Academy Chef
Crunchy Praline Chocolate Bark
| ingredients | preparation |
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Temper the ambre java chocolate and spread onto a textured sheet. |
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Gently warm the cara crakine and then spread on to the chocolate. |
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Melt the mycryo and mexique dark chocolate together. |
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Add the hazelnut praline and stir well. |
Cool to 25c before spreading on top of the cara crakine layer. |
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Temper the ambre java chocolate and spread onto a textured sheet. |
Pick up the textured sheet and place on top of the praline layer. |
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Push gently to ensure all layers are touching. |
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Place a tray on top to ensure that the chocolate sets flat. |
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Place into a 12c fridge for 1 hour. |
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Remove the texture sheet and break into pieces to serve. |
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