I’ve been a little absent from blogging for the last two weeks or so – in part because I have been dedicating more of my spare time to two newfound hobbies, and also because sometimes it is nice to step back and just enjoy the food I’ve created without voraciously documenting it. I think simply celebrating food with its ability to be shared with others is often the nicest thing – without necessarily stopping to take a photo. In some cases, however, the aesthetic brilliance of the resulting treat is too good not to post.
I’ve discovered an absolute love for cycling, now that I have a home for a borrowed road bike at my own apartment, and also signed up for a three month unlimited(!) yoga membership. Benefits of these activities include the scenery (above), a resting heart rate of 42 bpm and getting out of my own head/mindfulness/not being such a highly strung human. Let’s just not mention the 1 hour guided meditation I attended in which I promptly fell asleep when considering the sensation in my left foot ~10-20 minutes in and then proceeded to snore for the rest of the class.
Nevertheless, I still have time to get excited for Easter! For those not familiar with the blog-to-behold that is Sweetapolita, this Easter bark I made is one hundred percent attributable to Rosie’s creative genius. Thinking I was being prepared, I purchased all of the ingredients for this bark in advance and then proceeded to leave the chocolate in my car while on a day shift. Now that we are getting into the full swing of Autumn, I underestimated the power of oh, just the entire day of hot sun beating down on my car and returned to find my Malteser bunnies no longer bunnies at all, and my blocks of chocolate to be an utter flaccid mess. Unfortunately the bunnies were beyond resuscitation, but my chocolate was revived easily enough and it all came together pleasingly to create the best looking treat ever. Given the fact that D has nibbled the remaining at all hours of the day (pre-breakfast bark, anyone?), I can attest that it tastes just as good as it looks.
Also – excuse the photo quality! I cut these pieces up before work (and even enjoyed the sunrise).
Makes enough bark for 4 decent sized gifts and extras for nibbling:
- 600g dark chocolate (I used a combination of 250g 50% Whittaker’s dark chocolate and 350g Nestle dark chocolate melts)
- 2 cups puffed rice cereal
- 100g white chocolate
- 100g blue (my favourite) Wilton candy melts (alternatively you can colour the chocolate with a gel colour, or simply leave it white and use 200g white chocolate)
- Treats, sprinkles, M&M’s, mini easter eggs … the choice is yours! I used pink sugar pearls, hundreds and thousands (rainbow sprinkles), vanilla milkshake M&M’s, mini Malteser bunnies, Cadbury mini eggs and Dairy milk eggs
- Line a baking or cookie tray with baking paper.
- Temper half of the dark chocolate (melting it such that it reaches a temperature that means when it solidifies again it stays glossy) by heating at ~800W power in 20 second bursts, stirring thoroughly after each interval. When the chocolate is nearly entirely melted and there are still a few solid bits, stop heating and continue to stir until it has gone entirely liquid. Stir through the puffed rice to coat, then spread across the baking tray as thinly as possible. Set aside to partially set for ~30 minutes (or watch the latest episode of the Mindy Project).
- Melt the remaining dark chocolate using the same tempering method, then spread to cover the puffed rice chocolate.
- Finally, temper the white chocolate/candy melts using the same method again. It should only take ~60 seconds. Pour the coloured chocolate on top of the dark in blobs and lines, then swirl through the a toothpick to create a marbled effect.
- The best part – decorate as your heart desires with the sprinkles and easter treats!
- Leave overnight or for at least 2 hours to set completely before using a sharp knife to cut into random sized pieces. I gifted mine in clear cellophane bags, making sure each bag had at least one of the Malteser bunnies.