Tony’s Chocolonely Easter Bark – Cook & Nelson

Name: Tony’s Chocolonely Easter Bark – Cook & Nelson
Ingredients: 1 x 180g bar Tony’s Chocolonely Dark Chocolate; 100g Tony’s Chocolonely White Chocolate Raspberry Popping Candy; 4 Tony’s Chocolonely Eggstra special easter eggs halved; Pieces of Tony’s Chocolonely chocolate – roughly chopped, use a range of dark and light flavours; Handful roasted almonds – roughly chopped; Handful roasted pistachio nuts – roughly chopped; 1/3 cup freeze-dried raspberries; 1/4 cup dried strawberry slices

www.cookandnelson.com

Recipe by Kelly Gibney. This is such a fun explosion of colour, texture and an absolute deliciousness. Perfect for gifting at Easter time or as a playful dessert.

View full recipe on www.cookandnelson.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cookandnelson.com.

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Cooking tools:

Double boiler
Skewer
Baking sheet
Parchment paper
Spatula
Spoon
Chef's knife
Cutting board
Measuring cup
Refrigerator
Airtight container

Ingredients

1 x 180g bar Tony’s Chocolonely Dark Chocolate
100g Tony’s Chocolonely White Chocolate Raspberry Popping Candy
4 Tony’s Chocolonely Eggstra special easter eggs halved
Pieces of Tony’s Chocolonely chocolate – roughly chopped, use a range of dark and light flavours
Handful roasted almonds – roughly chopped
Handful roasted pistachio nuts – roughly chopped
1/3 cup freeze-dried raspberries
1/4 cup dried strawberry slices