Foodie gift: dark chocolate bark
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
This chocolate bark is dangerously good and the perfect thing to have on hand during the festive season, or in fact any time of the year! Don’t be scared by the mustard, it may not seem like an obvious pairing but it works beautifully and gives the chocolate a subtle flavour depth that is quite irresistible.
This post has been created in partnership with Maille.
Tip: we used black sea salt; it has a wonderful earthy taste with charcoal flavour notes and works particularly well with chocolate. It can be found in the major supermarkets and plenty of delis, but if you struggle to track it down flaky sea salt will happily sit in its place.
Dark chocolate bark
Pour a little water into a saucepan and bring to a gentle simmer. Place a heatproof bowl over the top and break in the chocolate. Turn down the heat so the water is barely simmering and make sure the water isn’t touching the base of the bowl. Stir with a spoon or spatula until smooth. Once it has completely melted remove from the heat and add the mustard and a pinch of salt.
Line a tray with parchment paper (we used a 20cm by 30cm tray). Pour the chocolate onto the tray and spread evenly using a spatula. Sprinkle on the the chopped pecans, dried cranberries and remaining sea salt flakes.
Transfer to the fridge for a couple of hours to cool. Once it has set, break up into rough shards and place in a nice gift bag or box.
Pour a little water into a saucepan and bring to a gentle simmer. Place a heatproof bowl over the top and break in the chocolate. Turn down the heat so the water is barely simmering and make sure the water isn’t touching the base of the bowl. Stir with a spoon or spatula until smooth. Once it has completely melted remove from the heat and add the mustard and a pinch of salt.
Line a tray with parchment paper (we used a 20cm by 30cm tray). Pour the chocolate onto the tray and spread evenly using a spatula. Sprinkle on the the chopped pecans, dried cranberries and remaining sea salt flakes.
Transfer to the fridge for a couple of hours to cool. Once it has set, break up into rough shards and place in a nice gift bag or box.
This chocolate bark is dangerously good and the perfect thing to have on hand during the festive season, or in fact any time of the year! Don’t be scared by the mustard, it may not seem like an obvious pairing but it works beautifully and gives the chocolate a subtle flavour depth that is quite irresistible.
This post has been created in partnership with Maille.
Tip: we used black sea salt; it has a wonderful earthy taste with charcoal flavour notes and works particularly well with chocolate. It can be found in the major supermarkets and plenty of delis, but if you struggle to track it down flaky sea salt will happily sit in its place.
Dark chocolate bark
Pour a little water into a saucepan and bring to a gentle simmer. Place a heatproof bowl over the top and break in the chocolate. Turn down the heat so the water is barely simmering and make sure the water isn’t touching the base of the bowl. Stir with a spoon or spatula until smooth. Once it has completely melted remove from the heat and add the mustard and a pinch of salt.
Line a tray with parchment paper (we used a 20cm by 30cm tray). Pour the chocolate onto the tray and spread evenly using a spatula. Sprinkle on the the chopped pecans, dried cranberries and remaining sea salt flakes.
Transfer to the fridge for a couple of hours to cool. Once it has set, break up into rough shards and place in a nice gift bag or box.
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