Gingerbread syrup
This simple syrup makes a lovely homemade gift and adds a festive flavour to drinks and desserts - stir into hot chocolate, warm apple juice or Prosecco, or drizzle over ice cream
Salted fruit ’n’ nut bark
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 1 slab
Skip to ingredients
- 200g dark chocolate(at least 70% cocoa solids)
- 100g white chocolate
- 50g mixed nuts(we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces
- 2 tbsp freeze-dried raspberries
- 50g dried fruit(we used sultanas, cranberries and chopped apricots)
- ¼ tsp sea saltflakes
Nutrition: per 25g
- kcal145
- fat10g
- saturates5g
- carbs11g
- sugars9g
- fibre2g
- protein2g
- salt0g
Method
step 1
Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
step 2
Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
step 3
Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.
