- 100g dark chocolate
- 100g milk chocolate
- 50g white chocolate
- pistachios, cranberries and apricots
Firstly melt each chocolate gently over a bain-marie. Place a heatproof bowl snugly over a saucepan with a little water in the bottom (but not enough so that it touches the bottom of the bowl). Place on the hob on a very gentle simmer and start breaking your chocolate into the bowl. Stir until smooth and completely melted.
Line a baking sheet with greaseproof paper. Pour the melted milk and dark chocolate onto your lined tray and spread evenly – you can make it as thin as you like. Drizzle your white chocolate over your milk and dark chocolate, before gently swirling the two together using a cocktail stick.
While the chocolate is still soft, add your toppings. I’ve used a handful each of pistachios, cranberries and apricots, but get creative! Adding different toppings to different portions of your tray means when it’s broken up you’ll have a nice mix of pieces.
Transfer to the fridge for a couple of hours to cool. When completely set, break up into rough shards. Wrap in cellophane bags tied with ribbon and handwritten labels for perfect homemade gifts, or store in an airtight container for a quick sweet treat.