Sour Cherry, Almond Butter and Chocolate Bark
Melt. Sprinkle. Set. Snap! It's the new ready, steady go. Chocolate bark is all the rage and we are just loving the sharing vibe that goes with it. Don't forget a sprinkle of sea salt for that added taste bud tingle. Treat yourself to some good quality choccy for this recipe. It makes a world of difference.
Method
Based on 8 servings, adjust as needed.
Step 1
Line a large, flat tray with non-stick baking parchment.
Step 2
Break up the dark chocolate and pop it into a heat-proof bowl. Place the bowl over a pan of simmering water and allow the chocolate the gently melt. Make sure the bottom of the pan isn't in contact with the water or the chocolate could split.
Step 3
Once melted, tip the entire contents of the bowl onto the tray lined with parchment and smooth out the chocolate using the back or a spoon or spatula. Using a teaspoon, swirl in the almond butter, scatter over the cherries and season with a pinch of flaky sea-salt.
Step 4
Pop the tray into the fridge to set hard (about 30 minutes) before snapping off your well-earned treat! Store in the fridge for the ultimate choccy-fix snap.
- Ingredients
- Based on 8 servings
-
200g Dark Chocolate, 70% 2x Lindt Excellence Dark 70% Cocoa Chocolate Bar 100g -
75g Dried Cherries 1x Sainsbury's Dried Cherries 75g -
4 tbsp Almond Butter, or peanut butter 1x Pip & Nut Smooth Almond Butter 170g -
Pinch of Maldon Sea Salt 1x Maldon Sea Salt Flakes 250g