Get creative this Easter by making your own colourful dark chocolate bars!
Ingredients
- handful of our Freeze Dried Cranberry Slices
- handful of our Bee Pollen
- handful of our Freeze Dried Kiwi Fruit
- 150g of our Ecuadorian Arriba 74% Chocolate Couverture Drops
Equipment
- chocolate bar moulds
- baking paper
- baking tray
Method
-Ensure your chocolate mould is completely dry and then sprinkle the cranberry slices, bee pollen and kiwi slices into the moulds (our dried fruits or nuts will work well too)
-Melt the Chocolate Couverture Drops in a double boiler or in the microwave in 30 second increments. Melt the chocolate until 3/4 of the drops have melted and then remove it from the heat.
-Stir the chocolate until the rest of the chocolate drops have melted in.
-Quickly pour the chocolate into the moulds, gently tap the tray to remove any air bubbles and scrape down the sides.
-Allow the bars to set. To demould them place a layer of baking paper and then a tray over the bars and flip the chocolate mould over and onto the baking paper lined tray.
-Store in an airtight container in a cool dark place.
Notes
*If you don’t have chocolate bar moulds you can use a baking paper lined tray. Simply pour your chocolate onto the paper and sprinkle the fruits on afterwards. Once it has cooled break it into rustic pieces and enjoy!
*To make the chocolate eggs in the image below simply follow the same process for melting the chocolate. Spoon a small amount of chocolate into two chocolate egg moulds and swirl it to get an even spread of chocolate. Once demoulded, use a little bit of melted chocolate to stick the eggs together.
