Chocolate bark
Serves: 20
 
Ingredients
  • ¼ cup sugar
  • ⅓ cup almonds
  • Salt
  • 800g milk chocolate
  • 400g dark chocolate
Instructions
  1. Lay a piece of baking paper on a flat tray. Place your sugar into a flat pan on medium to high heat. Ensure your sugar is dvey spread onthe pan. When the sugar dissolves and begins to turn an amber colour, remove from the heat and pour into your baking paper and spread thin and evenly.
  2. Chop your almonds and set aside in a bowl. Once your toffee (cooked sugar) has set, cut it with a knife. This will cause the toffee to crack and shatter into small shards. Set aside the shards in a bowl.
  3. Lay baking paper on 3 flat trays. I melted my chocolate in 2 lots as it was easier to work with.
  4. Chop 200g dark chocolate and 400g milk chocolate into small pieces. Melt your chocolate in a metal/glass bowl over a pot of simmering water, ensure the water does not touch the bottom of the bowl.
  5. Melt the chocolate until almost all the pieces have become smooth and liquid.
  6. Remove from the heat and stir until smooth and shiny. Pour 2 serving spoons of chocolate into each tray and spread to approximately 3mms. If the chocolate is too thin, it will snap easily.
  7. Sprinkle your almonds, toffee shards and salt onto the chocolate.
  8. Leave aside to set.
  9. Break up pieces by hand and place in bags.
  10. Repeat steps 4-9 for the rest of the chocolate.
Recipe by Modest Munchies at http://modestmunchies.com/chocolate-bark-and-eid-mubarak-labels/