Jane’s Patisserie Valentine’s Day Bark
This no-bake sweet treat is the perfect edible gift for your loved ones. With its base of melted chocolate and scattering of pink and red sprinkles, it's perfect for Valentine's Day or any special occasion.
From the book
Jane’s Patisserie: Celebrate! Bake every day special
The brand-new cookbook from baking sensation Jane's Patisserie
Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween
Featuring cookies to cheesecakes, traybakes to desserts, and much more
Introduction
As I have mentioned before, I often give food as homemade gifts – it’s that goes into your baking that counts and the fact that you spent time making them. This tasty chocolate Valentines Bark can be customised depending on who you are giving it to and their preferences and is so easy to make. I used a base mix of white chocolate, tinting some pink with an oil- based food colouring (non oil-based food colouring can cause the chocolate to split). You could even take it up a notch by using ruby chocolate instead for a glorious pop of pink. I used all things valentines coloured to decorate my bark, but you can switch it up for other celebratory times of year such as Christmas or Easter. Break the bark into large shards and package up in treat bags tied with ribbon or little boxes for extra cuteness.
Ingredients
| 300g | white chocolate |
| ¼ tsp | oil-based pink food colouring |
| 25g | mini marshmallows |
| 75g | red/pink sugar-coated chocolate beans (I use Smarties) |
| 10g | freeze-dried raspberries |
| 75g | red/pink sweets |
Essential kit
You will need: a large rectangular baking tray (23 x 33cm).
Method
Line a large rectangular baking tray (23 x 33cm) with parchment paper.
In a small bowl, break the white chocolate into pieces and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth.
Pour 100g of the melted white chocolate into a separate bowl and mix in the oil-based pink food colouring until combined.
Pour the remaining melted white chocolate into the tray and spread out evenly to about 1cm thick. Drizzle the pink chocolate over the top and use the end of a cake skewer to swirl the chocolate together, creating a marbled pattern.
Scatter over the mini marshmallows, red/pink sugar-coated chocolate beans, freeze-dried raspberries and other red/pink sweets and chill in the fridge for 2 hours until set.
Cut or break into around 15 shards and enjoy.
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