Chocolates Foodie Favourites From The Experts Recipes

Macaroon & Raspberry Chocolate Bark from ‘Sweet’ by The Australian Women’s Weekly

You can customise the bark by changing the flavour of the macaroons, the tint of the white chocolate and the type of nuts.

Ingredients:

  • 720g (1 1/2 pounds) white chocolate, chopped coarsely
  • 1/2 cup (10g) puffed rice, chopped coarsely
  • 45g coarsely chopped pistachios
  • Pink oil-based food colouring
  • 5 pink macaroons, halved
  • 2 tablespoons freeze-dried raspberry pieces

Method:

  1. Grease a 22cm (8 3/4 inch) (base measurement) frying pan; line base with baking paper
  2. Place chocolate in a medium heatproof bowl over a medium saucepan of simmering water (do not allow base of bowl to touch water); stir until melted
  3. Working quickly, stir puffed rice, half the melted chocolate and half the pistachios in a medium bowl until combined. Spread mixture evenly in pan. Stand for 20 minutes or until slightly set
  4. Meanwhile, divide remaining melted chocolate between two small bowls; tint one bowl with pink food colouring
  5. Pour both bowls of chocolate over mixture in pan. Using a teaspoon, gently swirl the two chocolate colours together. Gently press macaroons into the surface; sprinkle with raspberry pieces and remaining pistachios. Stand for 6 hours or until set. Cut bark into 12 wedges to serve.

Prep + Cook Time: 20 minutes (+ standing)
Makes 12 pieces
Tips: Oil-based food colouring is available from cake decorating suppliers and some large craft stores. Freeze-dried raspberry pieces are available from gourmet food stores and some health food stores
Do-Ahead: The bark can be made up to a week ahead; store in an airtight container at room temperature

FOR MORE RECIPES LIKE THIS, PURCHASE ‘SWEET’ BY THE AUSTRALIAN WOMEN’S WEEKLY BY CLICKING HERE

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