Rose and strawberry layer dark choc bark
Spring has long been associated with romance, and there’s nothing more lovey-dovey than roses and chocolate.
This delectable chocolate bark recipe by Janelle Bloom — which blends rose-petal strawberry jam, pistachios and real roses — is a cinch. And it’s so pretty, this cracking dessert will also impress your loved ones.
Method
Line a 24cm x 30cm baking tray with baking paper.
Melt 200g of the chocolate in a microwave-safe bowl on MEDIUM heat in 1-minute bursts, stirring every minute with a metal spoon until smooth. Spread the chocolate over the base of the pan. Tap the pan on the bench a few times so the chocolate spreads in an even layer. Allow to stand at room temperature until just firm to touch (see tip).
Carefully spread the jam over the chocolate. Melt the remaining 200g chocolate, as before. Stir in the canola oil. Pour the chocolate evenly over the jam. Tap the pan on the bench a few times so it spreads in an even layer. Scatter over the pistachios, rose petals and buds, gently poking into the chocolate. Refrigerate until set.
Use a sharp knife to cut into pleces to serve.
Cook’s tip
If the chocolate sets too firm in step 2, it may crack when you tap the bark on the bench to level in step 3.