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White chocolate, raspberry and Candy Kittens bark

26 JUNE 2013
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 Photo: © Getty Images
Makes 5–8 bags

Ingredients
500g white chocolate, chopped
large handful of freeze-dried raspberries
80g Candy Kittens rock or 6 candy canes, roughly crushed
5–8 cellophane bags
twine or ribbon

Method
1. Line a large baking sheet with non-stick baking paper. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the water does not touch the bowl.

2. Pour the melted chocolate on to the lined baking sheet and spread it out with a spatula or spoon to about 1cm thick.

3. Scatter with the freeze-dried raspberries, crushing a few as you go, and the crushed rock or candy canes. Set aside in a cool place to harden for at least 3 hours.

4. Break the bark into shards and divide between 5–8 cellophane bags. Tie the tops with twine or ribbon and store in a cool place for up to 10 days.

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