Easter chocolate bark

This attractive chocolate bark is a delightful Easter treat that is a wonderful alternative to traditional Easter eggs. Not only is it visually appealing, but it’s also incredibly easy to prepare, making it an ideal activity for kids too. With just a few simple steps, you can create a delicious and unique chocolate gift that is sure to add joy and excitement to your Easter celebration. Whether you’re looking for a fun activity or a special treat for your loved ones, this Easter chocolate bark is sure to be a hit!

Ingredients

  • 3 x 200g bars of milk chocolate
  • 2 x 90g packs of mini chocolate eggs
  • 1 heaping teaspoon freeze-dried raspberry pieces – or you could use crystallized petals

Tip

Temper chocolate

Tempering is the process by which chocolate is heated and then cooled to form a specific type of crystals in the cocoa butter. If we simply melt store-bought chocolate and let it cool, it will quickly “bloom,” with dots and streaks of cocoa butter. It also melts quickly when touched. Tempered chocolate quickly hardens and becomes shiny, does not bloom, and shrinks as it cools, making it easy to remove from the mold. Here’s a simple method: Break 3/4 of the chocolate into a heatproof bowl. Melt until runny and smooth. White chocolate should reach 43 °C, milk chocolate and dark 45 °C. Add the remaining chocolate, chopped into small pieces. Stir with a spatula until the pieces are melted and the thermometer registers 28°C for milk and white and 30°C for dark. This may take a while, so be patient and keep stirring. Use as soon as possible. If the chocolate becomes too cold and thick when using, heat it for just a few seconds and stir well.

Preparation steps

  1. Break the chocolate into a large heatproof bowl.
  2. Bring a pot of water to the boil and then place the bowl on top. The water should not touch the bottom of the bowl.
  3. Allow the chocolate to melt slowly, stirring occasionally with a spatula.
  4. For best results, temper your chocolate (see tip).
  5. Meanwhile, lightly grease and line a 9×13 inch roasting pan or baking sheet with parchment.
  6. Place three quarters of the mini eggs in a food bag and beat them with a rolling pin until they break down a little.
  7. When the chocolate is smooth, pour it into the mold.
  8. Tilt the tin from side to side so the chocolate finds the corners and becomes smooth.
  9. Sprinkle with the crushed and whole mini eggs, followed by the freeze-dried raspberry pieces.
  10. Let it set, then remove it from the parchment, divide it into shards and pack it in boxes or bags.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
511 28g 17g 56g 56g 2g 7g 0.2g

.

Easter chocolate bark

Easter chocolate bark

Equipment and tools

  • Heat-resistant bowl
  • spatula
  • thermometer

Allergen information

This recipe contains milk and may contain nuts. Please check the packaging of your chocolate and any other ingredients used.

Ingredients

  • 3 x 200g bars of milk chocolate
  • 2 x 90g packs of mini chocolate eggs
  • 1 heaping teaspoon freeze-dried raspberry pieces – or you could use crystallized petals

Storage and leftovers

Store Easter chocolate bark in an airtight container at room temperature for up to 2 weeks. If desired, you can also wrap individual pieces in wax paper and give them as gifts.

Temper chocolate

Tempering involves heating chocolate and then cooling it to form a specific type of crystals in the cocoa butter. If we simply melt store-bought chocolate and let it cool, it will quickly “bloom,” with dots and streaks of cocoa butter. It also melts quickly when touched. Tempered chocolate quickly hardens and becomes shiny, does not bloom, and shrinks as it cools, making it easy to remove from the mold. Here is a simple method:

  1. Place 3/4 of the chocolate in a heatproof bowl. Melt until runny and smooth. White chocolate should reach 43 °C, milk chocolate and dark 45 °C.
  2. Add the remaining chocolate, chopped into small pieces.
  3. Stir with a spatula until the pieces are melted and the thermometer registers 28°C for milk and white and 30°C for dark. This may take a while, so be patient and keep stirring.
  4. Use as soon as possible. If the chocolate becomes too cold and thick when using, heat it for just a few seconds and stir well.

Health Benefits of Easter Chocolate Bark

Easter chocolate bark is a delicious and indulgent treat that many people enjoy during the holiday season. Although it may not seem like the healthiest choice, this sweet treat actually offers some surprising health benefits.

Dark chocolate and its benefits

One of the main ingredients in Easter chocolate bark is milk chocolate. However, if you choose dark chocolate instead, you can reap impressive health benefits. Dark chocolate contains a higher proportion of cocoa, which is full of antioxidants. These powerful compounds help fight inflammation and protect the body from damage caused by harmful free radicals. Dark chocolate has also been shown to improve heart health by reducing the risk of heart disease and lowering blood pressure.

Nutritional Value of Chocolate Eggs

Easter chocolate bark often comes with mini chocolate eggs, adding a touch of flavor and texture to the treat. Although chocolate eggs are high in sugar and calories, they still provide some nutritional value. Chocolate eggs are a source of carbohydrates that provide our body with energy. They also contain small amounts of protein and fiber. Additionally, chocolate eggs can lift your mood and increase feelings of happiness by increasing the production of endorphins, the so-called “feel-good hormones.”

Freeze-dried raspberry pieces

Adding freeze-dried raspberry pieces to Easter chocolate bark not only adds a pop of color, but also provides some health benefits. Raspberries are low in calories and high in fiber, making them a good choice for weight management. They’re also packed with vitamins, minerals, and antioxidants that can support overall health and wellness. The antioxidants found in raspberries have been linked to a reduced risk of chronic diseases such as heart disease and certain types of cancer.

Tempering chocolate for better quality

Tempering chocolate, often used in making Easter chocolate bark, not only improves the flavor and texture but also improves the quality of the chocolate. Tempered chocolate is less prone to “blooming,” when cocoa butter forms dots and streaks on the surface. By tempering the chocolate, it retains its shine, hardens quickly and shrinks as it cools. This makes processing easier and ensures a visually appealing end product.

You might also like