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Chocolate bark is quick and simple to make, it can be made in lots of variations and makes a great gift.
Line the baking tray with parchment paper.
Fit the Creaming Beater.
Add the dark chocolate into the Warming Bowl, fit the splashguard.
Heat until melted for 10 minutes, heat setting 7, speed Stir 1.
Or use the Chocolate melting preset if applicable.
Using a spatula, spread the melted chocolate on the lined baking tray.
Create an even layer, approx. A4 size or slightly larger.
Top with pecans, almonds, pistachios, pumpkin seeds, dried cranberries and sea salt.
Press down lightly.
Let set at room temperature.
Alternatively, chill in the fridge until set.
To Serve
Break up the chocolate bark into large shards.
Substitutions:
Dark chocolate can be replaced with dark chocolate chips.
Chocolate bark is quick and simple to make, it can be made in lots of variations and makes a great gift.
Line the baking tray with parchment paper.
Fit the Creaming Beater.
Add the dark chocolate into the Warming Bowl, fit the splashguard.
Heat until melted for 10 minutes, heat setting 7, speed Stir 1.
Or use the Chocolate melting preset if applicable.
Using a spatula, spread the melted chocolate on the lined baking tray.
Create an even layer, approx. A4 size or slightly larger.
Top with pecans, almonds, pistachios, pumpkin seeds, dried cranberries and sea salt.
Press down lightly.
Let set at room temperature.
Alternatively, chill in the fridge until set.
To Serve
Break up the chocolate bark into large shards.
Substitutions:
Dark chocolate can be replaced with dark chocolate chips.