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.Â
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.Â
Keyword Dessert, Fathers Day, No-baking, quick & easy