CHOCOLATE BARK

This makes a lovely gift, or you could bring it out with coffee as a fun after-dinner sweet

MAKES 400g (14oz) * PREP 15min, plus setting * COOK 5min

* Sunflower oil, for greasing

* 350g (12oz) dark chocolate, broken

into pieces

* 25g (1oz) white chocolate, broken

into pieces

TO DECORATE

* Shelled pistachios, dried cranberries, milk chocolate chunks, white chocolate stars, gold shimmer powder

❶ Lightly grease a 18 x 28cm (7 x 11in) traybake tin with the oil and line with baking parchment.

❷ Put dark chocolate in a heatproof bowl set over a pan of simmering water (making sure the bowl doesn’t touch the water). Melt, stirring a couple of times, until smooth. Pour into the tin and spread into the corners using the back of a spoon. Tap the tin gently on worktop to remove air bubbles.

❸ In a clean bowl, repeat the melting process with the white chocolate, being careful not to overheat it.

❹ Using a teaspoon, drizzle the white chocolate over the dark. Test a little area first, as the dark chocolate shouldn’t be too runny (you don’t want the white chocolate to sink), nor should it be set.

❺ Decorate by scattering over the nuts, cranberries, chocolate chunks and stars. Again, check the consistency of the dark chocolate – they should sit on its surface rather than sink in. Leave to harden in a cool place (not the fridge).

❻ Use an artist’s fine paintbrush to dab the gold powder on to the chocolate chunks. If giving as a gift, wrap in cellophane, tie with ribbon and attach a festive label.