First off…it’s not Terry’s – it’s mine! I’m sure there’s a few of you out there who get that reference – a total nineties nostalgia buzz featuring the effervescent Dawn French.
Anyhow, this recipe was actually inspired by a friend of mine from Donegal who is equally witty in nature…it’s none other than Chef Martin Anderson. In his cookbook Fat Chef Slim, Martin has a recipe for Chili and Chocolate Bark…so I loosely based my own recipe on his. Martin features tips and articles regularly on Highland radio and Donegal Daily, so be sure to check him out via his Facebook @Chef Martin Anderson.
As it’s sparkle season, I added some harmless edible glitter on top of the chocolate pieces – but it’s entirely up to yourself if you want to decorate. These chocolate pieces make a great gift for Christmas, you can pop them into a little cello or plastic wrap and put some ribbon around it – a really simple yet impressive touch. The little silver balls featured are also edible – so why not add them into the bottom of the bag for added sparkle appeal!
This recipe yields about 10 squares
- 100g of quality dark chocolate (I used 75% for this recipe)
- 1/4 cup of roughly crushed almonds and hazelnuts
- 1/2 a teaspoon of cinnamon
- 1/4 teaspoon of orange extract
- Edible glitter (optional)
- Prepare a flat tray with a sheet of grease proof paper.
- Melt the chocolate in a bowl over a saucepan of hot water.
- Add the crushed nuts, cinnamon and orange extract and stir everything together.
- Spread the chocolate mix onto the paper and sprinkle with glitter.
- Chill the chocolate until it’s solid (about 30 minutes) and then roughly chop/break into squares.