PINK-SWIRLED PETAL BARK

PREP + COOK TIME 10 MIN­UTES (+ RE­FRIG­ER­A­TION) MAKES 16 PIECES

The Australian Women’s Weekly Food Magazine - - Snuggle Up Indulgences -

375g white choco­late Melts pink food colour­ing

2 ta­ble­spoons ed­i­ble small flow­ers 1 tea­spoon finely grated orange rind 1 tea­spoon caster sugar

1 Grease a 25cm x 38cm swiss roll pan; line base with bak­ing pa­per, ex­tend­ing the pa­per 5cm over long sides.

2 Place choco­late into a medium heat­proof bowl over a medium saucepan of sim­mer­ing water (don’t al­low base of bowl to touch water); stir un­til smooth.

3 Work­ing quickly, spread choco­late into pan as thinly as pos­si­ble. Ran­domly drop food colour­ing onto choco­late, swirl with a pal­ette knife for a mar­bled ef­fect. Sprin­kle with ed­i­ble flow­ers and com­bined rind and sugar. Re­frig­er­ate for 1 hour or un­til set. Cut bark into 16 pieces to serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.