Chocolate Bark
Easy
Makes: 1 x 60cm x 40cm sheet
Natasha's favourite - what more needs to be said.
Natasha's favourite - what more needs to be said.
Shelf life:
12 months
Conservation:
12c fridge
Containing: 1 Component
Demonstration video<span>Chocolate Bark</span>

Crunchy Praline Chocolate Bark

Ingredients: Crunchy Praline Chocolate Bark

  • 350 g
    Cacao Barry Ambre Java™

Preparation: Crunchy Praline Chocolate Bark

Temper the ambre java chocolate and spread onto a textured sheet.

Ingredients: Crunchy Praline Chocolate Bark

  • 650 g
    Cacao Barry Cara Crakine™

Preparation: Crunchy Praline Chocolate Bark

Gently warm the cara crakine and then spread on to the chocolate.

Ingredients: Crunchy Praline Chocolate Bark

  • 30 g
    Callebaut Mycryo®
  • 150 g
    Cacao Barry Mexique

Preparation: Crunchy Praline Chocolate Bark

Melt the mycryo and mexique dark chocolate together.

Ingredients: Crunchy Praline Chocolate Bark

  • 500 g
    Callebaut Hazelnut Praline

Preparation: Crunchy Praline Chocolate Bark

Add the hazelnut praline and stir well.

Cool to 25c before spreading on top of the cara crakine layer.

Ingredients: Crunchy Praline Chocolate Bark

  • 350 g
    Cacao Barry Ambre Java™

Preparation: Crunchy Praline Chocolate Bark

Temper the ambre java chocolate and spread onto a textured sheet.

Pick up the textured sheet and place on top of the praline layer.

Push gently to ensure all layers are touching.

Place a tray on top to ensure that the chocolate sets flat.

Place into a 12c fridge for 1 hour.

Remove the texture sheet and break into pieces to serve.

Tools

  • Metal Tray
  • Microwave
  • Bowls
  • Offset spatula
  • Palette knife

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