Easter Chocolate Bark with Naturya Cacao Powder & Naturya Cacao Nibs

Prep Time: 30 minutes | Cook Time: 1-2 hours in the fridge | Serves: 8 portions

Tips:

For Extra Crunch: You can also add some other nuts, like almonds or hazelnuts, alongside the pistachios and cashews for an even richer texture.
For More Sweetness: If you prefer a sweeter chocolate bark, consider drizzling a little honey or maple syrup into the melted chocolate before spreading it on the tray.

Ingredients

200g Dark Chocolate (around 70% cocoa content for richness)
2 tbsp Naturya Cacao Powder
2 tbsp Naturya Cacao Nibs
1 tsp Vanilla Extract (optional)
30g Dried Red Cranberries
30g Dried Yellow Apricots, chopped into small pieces
30g Green Pistachios, roughly chopped
30g Chopped Cashews
Edible Flowers (for decoration, such as violets or pansies)
A pinch of Sea Salt (optional, for extra flavour contrast)

Method

Melt the Chocolate:
- Break the dark chocolate into small pieces and melt it using a heatproof bowl over a saucepan of simmering water (double boiler method) or carefully in the microwave, stirring every 20 seconds until fully melted.
Incorporate the Naturya Cacao Powder:
- Once the chocolate has melted, stir in the Naturya Cacao Powder and mix well to combine, ensuring the cacao powder is fully incorporated and the chocolate has a smooth, velvety texture.
Prepare the Baking Tray:
- Line a baking tray (approximately 30 x 20 cm) with parchment paper or a silicone baking mat for easy removal of the chocolate once it’s set.
Spread the Chocolate:
- Pour the melted chocolate mixture onto the lined baking tray. Use a spatula or the back of a spoon to spread it into an even layer, aiming for a thickness of about 1/4 inch (roughly 0.5cm). You can shape it into a rectangle, square, or any shape you like.
Add Toppings:
- Sprinkle the Naturya Cacao Nibs evenly across the melted chocolate for a delightful crunch and a boost of rich cacao flavour.
- Scatter the following toppings to add a variety of colours and textures:
  - 30g Dried Red Cranberries for a pop of red.
  - 30g Dried Yellow Apricots, chopped into small pieces, for a lovely golden touch.
  - 30g Green Pistachios, roughly chopped, for a beautiful green contrast.
  - 30g Chopped Cashews for a buttery, nutty crunch.
- Optionally, sprinkle a pinch of sea salt over the top for a balance of sweet and salty.
Add Decorative Edible Flowers:
- Carefully scatter a handful of edible flowers (such as violets or pansies) over the top of the bark. These will add a beautiful, spring-like touch and a lovely pop of colour.
Set the Bark:
- Place the tray in the fridge for 1-2 hours, or until the chocolate has fully set and hardened. If you’re in a hurry, you can speed up the process by placing it in the freezer for 30-45 minutes.
Break into Pieces:
- Once the chocolate has set, remove it from the fridge and break it into irregular pieces using your hands or a sharp knife.
Serve and Enjoy:
- Serve the gorgeous Easter chocolate bark as a treat for your Easter celebrations, or package it up in a festive gift box for a thoughtful, homemade present.