Rennie is keen for everyone to enjoy great food & experiment with new ingredients. We’ve teamed up with Haste’s Kitchen to make a series of videos looking at the science of cooking. Ian invited along Sally Le Page, creator of Shed Science, to take a closer look at what happens when we cook with certain ingredients.
MIXED TOPPING CHOCOLATE BARK
This mixed topping chocolate bark is a rich, indulgent treat made by layering melted chocolate with salted caramel and a variety of crunchy toppings. The recipe is simple, hands‑on, and fun to prepare, making it suitable for sharing or breaking into pieces once set.
Ingredients
Makes 1 large tray
Chocolate base
- 200 g dark chocolate
- 200 g milk chocolate
Salted caramel
- 150 g caster sugar
- 100 ml double cream
- ½ tsp coarse sea salt
Toppings
- A small handful of pretzels, lightly crushed
- A small handful of salted pistachios
- A small handful of salted peanuts
- Honeycomb pieces, roughly crumbled
- Oreo biscuits, broken into pieces
Preparation Method
- Place the dark chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl does not touch the water. Melt slowly, stirring gently. Remove from the heat while still slightly thick, allowing residual heat to finish melting.
- Heat the sugar in a pan over a medium heat without stirring. Once the sugar begins to melt and turn golden, stir gently and gradually add the double cream, a little at a time. Continue stirring until smooth, then add the sea salt. Remove from the heat.
- Pour the melted dark chocolate into a lined baking tray and spread evenly.
- Melt the milk chocolate using the same method as the dark chocolate. Pour it over the dark chocolate layer, spreading gently.
- Drizzle the salted caramel over the chocolate layers while still warm.
- Scatter the pretzels, pistachios, peanuts, honeycomb, and Oreo pieces evenly over the surface. Press lightly so that the toppings adhere to the chocolate.
- Place the tray in the fridge for 30 minutes, or until fully set.
- Once set, remove from the tray and peel away the lining. Break or chop the chocolate bark into irregular pieces.
Serving Suggestion
Serve as a sharing dessert or sweet treat. Store chilled until ready to serve.
Important Information
This recipe content is provided for informational purposes only and does not constitute nutritional or medical advice.
TIPS & ADVICE
A busy life can be hard on the stomach and anyone can be affected by heartburn, indigestion or trapped wind at some point. But if you often find yourself in discomfort, sometimes just a few simple changes to your lifestyle can really help to ease those uncomfortable symptoms.
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