Chocolate bark has been around since I can remember, but its popularity has soared recently. To make your own, you should know that it is fully customizable to what you have in the pantry. Generally you only need 5 or 6 ingredients, and this combination stood out to me due to its variety in colors and flavors.
Honeycomb is a candy made by carmelizing sugar, then while its still hot you mix in some baking soda and it will foam like a giant pot of toothpaste foam. Since the sugar is carmelized, the candy will harden in the foam form as it cools. This is then broken into bits and consumed or used as part of another candy. Since I got salted honeycomb, I did not add the final touch of flaked salt. I also used a mix of dark and milk chocolate, which was ideal for me.
3x100g bars of good quality semi-dark chocolate
1 cup broken honeycomb
1/3 cup pecan nuts
1/4 cup dried cranberries
1/4 cup pistachios
1-2 Tbsp freeze-dried raspberry
sprinkle of flaked sea salt
Line a large baking sheet with clingfilm.
Gently toast the pecan nuts in a dry pan on a medium heat to optimize their flavor. Set aside.
Melt the chopped chocolate over a simmering pan of water or in 15 second bursts in the microwave (stir after each burst). Stir the broken honeycomb chunks in the chocolate and pour onto the prepared baking sheet. Manoever the honeycomb chunks until roughly evenly distributed throughout. Sprinkle on the surface the pecans, cranberries, pistachio, and end with a dusting of the crushed freeze-dried raspberries and flaked sea salt.
Either let set for about a couple of hours at room temperature (depends on the season) or in the refrigerator for about an hour.
Once it has set, cut or break up the chocolate slab into bite-size bits. Wrap in individual parcels or store in an air-tight jar in a cool place for up to a week.
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