Tuesday, March 24, 2015

White Chocolate Easter Candy Bark

We all know it. Bark is just a more delicious was to get candy from your hand to your mouth than the usual. It's very simple to make as well as a great way to practice tempering chocolate.

These barks are made with jelly beans and my favourite easter candy of all time, Mini Eggs! With Easter less than two weeks away, it's time to think starting of Easter treats! And there are few that could be easier to create than bark!
This recipe makes small portions. Each bark makes a great dessert for 2 or 3 people. The batches can be doubled or even tripled very easily! 

  • 150 g good quality white chocolate
  • 60g Jelly beans or candy coated (mini) eggs
If making the Mini Egg Bark crush about half the mini eggs in a ziplock using the back of a measuring cup or rolling pin now.
Melt you chocolate over medium-low heat in a double boiler. When chocolate is half melted remove it from heat and stir continually until completely melted. 
If making the jelly bean bark add about half of them to the chocolate now. Pour onto parchment paper and spread out to be about 1/4" thick. 
Top the melted white chocolate with all mini eggs, or remaining jelly beans (or both!) and let stand for a few hours until hardened.
Break into manageable pieces and chow down!

*If the chocolate does not end up hardening, your house may be too warm, or you may not have properly tempered the chocolate. Either way pop it in the fridge and you'll be all good.

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