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Program: Top & bottom heater with fan
Preheat temp: 50⁰C
Preheat time: 10 mins
Cook temp: 50⁰C
Cook time: 15 mins
Ingredients:
- 2 dark compound chocolate slabs
- 2 milk compound chocolate slabs
- 1 white compound chocolate slab
- 1¼ cup roasted almonds
- ¾ cup salted pumpkin & sunflower seeds
Preparation:
- Line a baking sheet with parchment paper
- Arrange chocolate slabs on the baking tray. Place the baking tray on 3rd rack positioning and heat the oven at 50⁰C for 15 mins
- Once melted, draw abstract patterns using a tooth pick, to give a marble effect to the chocolate
- Now sprinkle the almonds and seeds into the melted chocolate
- Refrigerate the bark for about 10 mins, until hardened. Invert the bark onto a work surface
- Remove the parchment paper, break into 25 pieces and store or serve
