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Chocolate Bark

 

Chocolate Bark

Indulgence awaits with this Chocolate Bark, made with Valrhona Guanaja 70% Chocolate Feves, our SIMON JOHNSON Buttery Pecan Brittle and our Linguette Crackers. Valrhona's finest harmonise with the buttery notes of pecan brittle and the delicate snap of these sweet & salty crackers. Each bite is sure to satisfy even the most discerning palate this Father’s Day. 
Course Dessert

Ingredients
  

  • 120g SIMON JOHNSON Linguette
  • 250g Valrhona Guanaja 70% Chocolate Feves
  • 120g Valrhona Guanaja 70% Chocolate bar with Cocoa Nibs – broken in to pieces
  • 140g SIMON JOHNSON Pecan Brittle (half a 280g tin, adjust according to your preference)
  • pinch of Tasman Smoked Sea Salt, to garnish

Instructions
 

  • Line a baking tray with baking paper, layer linguette over the base of the tray.
  • Melt chocolate feves in the microwave using short bursts of 30 seconds. Stir in-between with a clean, dry spatula, until all the chocolate is melted.
  • Spoon chocolate over the linguette, being sure to cover each piece.
  • Melt Guanaja with Cocoa Nibs in microwave until it reaches the desired pouring consistency, drizzle over the Linguette and feves.
  • Break Pecan Brittle into smaller crumbs and sprinkle evenly over the top of the chocolate bark.
  • Add a pinch of smoked sea salt over the chocolate. Adjust to taste.
  • Cover tray with foil or cling wrap and chill for 1 hour. Allow bark to firm and harden.
  • Remove from fridge and crack the bark into shards before serving. 
Keyword Dessert, Fathers Day, No-baking, quick & easy

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