Chocolate Bark

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:

1. Line a baking sheet with parchment paper
2. Arrange chocolate slabs on the baking tray. Place the baking tray on 3^rd rack positioning and heat the oven at 50⁰C for 15 mins
3. Once melted, draw abstract patterns using a tooth pick, to give a marble effect to the chocolate
4. Now sprinkle the almonds and seeds into the melted chocolate
5. Refrigerate the bark for about 10 mins, until hardened. Invert the bark onto a work surface
6. Remove the parchment paper, break into 25 pieces and store or serve