Chocolate and caramel spiced nut bark
This is super-easy to make, so perfect for the busy days leading up to Christmas. The bark can be prepared a few days ahead and kept in the fridge.
Ingredients
- 200g/7oz dark chocolate, minimum 70% cocoa solids, broken into pieces
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 50²µ/1¾´Ç³ú cashew nuts, thinly sliced lengthways
- 55g/2oz almonds, thinly sliced lengthways
For the caramel sauce
- 50²µ/1¾´Ç³ú light brown muscovado sugar
- 10g salted butter
- 75ml/2½fl oz double cream
Method
Grease and line a baking sheet with baking paper.
Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted.
Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set.
Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes.
Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set.
Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted.
Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set.
Once fully set, break the bark into pieces and place in see-through bags tied with ribbon.
