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 |
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 PDFPlace the baking chocolate in a glass or metal bowl and set it over bain-marie. Allow to melt over a low heat until smooth.
Line a baking tray with baking paper and spread the melted chocolate in a thin even layer.
Immediately sprinkle with the mukhwas and sprinkles.
Allow to set at room temperature (don’t refrigerate) until hard.
Use a hot, sharp knife to cut the bark into triangles.
Remove from the baking paper and store in an airtight container.