Dried Cherry, Nougat & Caramelised Almond Chocolate Bark

Preparation info
    • Difficulty

      Easy

Appears in

By Peter Gilmore

Published 2014

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Ingredients

  • 100 g ( oz) valrhona manjari 64% chocolate
  • 50 g (

Method

Line a tray with silicone paper. Melt the chocolate over a water bath and allow to cool slightly. Add the dried cherry, nougat and caramelised almond mixture. Quickly mix and spread out on the lined tray into as thin a layer as possible. Refrigerate the bark until required.