Chocolate Bark

Super simple and super tasty!

Recipe

Created by
  • Clare England - Chocolate Academy Chef

Crunchy Praline Chocolate Bark

Ingredients Preparation
  • 350g
    Ambre Java™

Temper the ambre java chocolate and spread onto a textured sheet.

  • 650g
    Cara Crakine™

Gently warm the cara crakine and then spread on to the chocolate.

  • 30g
    Mycryo®
  • 150g
    Mexique

Melt the mycryo and mexique dark chocolate together.

  • 500g
    Hazelnut Praline

Add the hazelnut praline and stir well.

Cool to 25c before spreading on top of the cara crakine layer.

  • 350g
    Ambre Java™

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.

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