Easter Bark
Recipe type: Chocolate Bark, Gluten Free
Prep time: 
Total time: 
Serves: Serves: 4-6
  • 400g dark cooking chocolate, broken into squares
  • 400g white cooking chocolate, broken into squares
  • 1 Tbsp coconut oil
  • 1 cup Organic Times Marshmallows
  • ⅓ cup Organic Times Dark Chocolate Drops
  • ⅓ cup Organic Times Little Gems
  • ¼ cup desiccated coconut
  1. Line a large flat baking tray with parchment paper, set aside.
  2. Make a double boiler by filling a medium sized pot half way with water and place a large glass bowl into the pot, making sure the base of the bowl doesn’t touch the water. Put onto a medium heat.
  3. Place broken up dark chocolate into bowl, stir until completely melted.
  4. Gently pour chocolate onto prepared baking tray in a small round.
  5. Take a spatula or spoon and gently spread chocolate out until 3-5mm thick or until desired thickness.
  6. Place in refrigerator for 3-5 minutes or until just set. You don’t want it completely hard so keep an eye on it. Once beginning to set around the edges and in the middle, remove and set aside on kitchen bench.
  7. Whilst your dark chocolate is setting in the refrigerator, melt broken up white chocolate with the coconut oil, using the same above method.
  8. Once white chocolate and coconut oil is completely melted and smooth, slowly pour over chocolate layer.
  9. Gently spread white chocolate over dark to cover. Leaving a 2 cm border of dark chocolate still showing.
  10. Place back into the refrigerator for 2-3 minutes or until white chocolate is just beginning to set.
  11. Remove and sprinkle over marshmallows, chocolate drops and little gems. Adding more of each if desired.
  12. Sprinkle a layer of desiccated coconut over the toppings.
  13. Refrigerate until completely set, 1-2 hours.
  14. Once set, cut bark into shards with a sharp knife.
  15. Serve and enjoy!
Store in an airtight container, refrigerated, for 1 week - 10 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/easter-bark/