Mukhwas chocolate bark is best served as an after-dinner treat. The fennel and white chocolate are a delicious combination, but dark chocolate would work equally well
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | Makes 24 triangles |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 51 |
| Fat | 2.9g |
| Saturates | 1.6g |
| Protein | 0.7g |
| Carbs | 5.8g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the baking chocolate in a glass or metal bowl and set it over bain-marie. Allow to melt over a low heat until smooth.
2
Line a baking tray with baking paper and spread the melted chocolate in a thin even layer.
3
Immediately sprinkle with the mukhwas and sprinkles.
4
Allow to set at room temperature (don’t refrigerate) until hard.
5
Use a hot, sharp knife to cut the bark into triangles.
6
Remove from the baking paper and store in an airtight container.
