Why do you even need to buy expansive chocolates? You can make at home loads of chocolates with affordable price and even much more beautiful and delicious!
And beyond our recipe and suggestion, you can be more creative adding different dried nuts, fruits or other ingredients such as oats and granola as a topping, making more creative marbles, adding some different colours with edible colour inks, and making more layers. Or just follow this recipe, which is super easy and beautiful and share with your lovely people in a festive and happy day!
1. Berry creamy chocolate
makes about 32x22x4cm square chocolate (serves 20)
1200g White Chocolate (400g for each layer)
75g Butter (25g for each layer)
375 ml Heavy cream or heavy whipping cream
50g Mixed nuts and dried fruits
300g Mixed and Frozen Berries
1/2 cup of hazelnut chocolate spread
1. Chop the white chocolate into small pieces so it will melt quickly.
2. Cut the butter into small pieces.
3. Add the heavy cream into a small saucepan and bring it to almost boil over medium heat. Keep an eye on the cream/ when you see bubbles around the saucepan, remove from the heat.
4. Immediately add the white chocolate and butter. Whit a rubber spatula, mix all together.
5. Once the mixture is smooth, pour it into the prepared baking dish, sized 32x22x5cm square.
6. Flatten the surface with the rubber spatula and put in the freezer for 15-25 minutes.
7. While it is being frozen, repeat the number 1 to 4 and add a half of prepared frozen berries and mix with the chocolate mixture and crash into it. Then pour and flatten on the 1st frozen layer and freeze it again for 15-25 minutes.
8. While it is being frozen, repeat the number 1 to 4 and add 1/2 cup of hazelnut chocolate spread and mix well. Then pour and flatten on the 2nd frozen layer, add the rest of frozen berries and mixed and dried fruits and nuts, and freeze it again for 15-25 minutes.
9. Lift the parchment paper to remove the chocolate from the baking dish.
10. Run the sharp knife under hot water to warm up the knife and wipe it dry completely. Then slice the chocolate block into 4 blocks and then cut each block into 9 small pieces.
11. Enjoy with your lovely people or wrap it as a gift and share your love!
Recipe Notes (PLEASE READ IT BEFORE MAKING!)
* Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.
* When buying white chocolate, It is better to use the chocolate, which contains cocoa butter because some inferior brands contain vegetable fat. White chocolate should be ivory-coloured (white chocolate made with vegetable fat is white-coloured).
* The fat content for heavy (whipping) cream is 38%, which is used to whip cream.
The two most common problems of working with chocolate are separating and seizing.
1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.
2) Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.
Chocolate Bark Varieties
Makes 4 32x22x0.5cm square chocolate
300g black/white chocolate per each square (1200g for 4 square)
Dried fruits, nuts and sugarcraft for Christmas decoration.
1. Chop the chocolates into small pieces.
2. Cook the chocolate in a double boiler and set aside.
3-1. Pour the dark chocolate into the prepared baking dish, sized 32x22 square and flatten with a rubber spatula. Then Draw the line with white chocolate on the dark chocolate (or the other way) and make marble pattern with skewers draw circle, swirl, flower or whatever you want to make. And you can add some nuts or just freeze as it is for 15 minutes.
3-2. Pour the white chocolate into the prepared baking dish, sized 32x22 square and flatten with a rubber spatula. Then sprinkle some dried fruits or nuts and add sugarcraft for baking with a Christmas theme. Then freeze it for 15 minutes.
3-3. Pour the chocolate into the muffin tin with non-stick muffin cup sheets. Fill the muffin cup about 1cm. Half of the muffin cups filled with white chocolate and half of them with dark chocolate. Then add some dried fruits or nuts on top and freeze for 15 minutes.
Then pour the dark chocolate on the white chocolate and white chocolate on the dark chocolate and decorate with Christmas sugarcraft on top then freeze for 15 minutes.
4. Lift the parchment paper to remove the chocolate from the baking dish and a muffin tin.
10. Run the sharp knife under hot water to warm up the knife and wipe it dry completely. Then slice the chocolate block into 4 blocks
10. Enjoy with your lovely people or wrap it as a gift and share your love!
Merry Christmas everyone and happy new year!
Shop the ingredients
Sugar Cake Decoration for Christmas