Prep: 20 mins
Cook: 5 mins plus cooling
Break the chocolate into a large heatproof bowl. Bring a pan of water
to a simmer, then sit the bowl on top. The water must not touch the
bottom of the bowl. Let the chocolate slowly melt, stirring now and
again with a spatula. For best results, temper your chocolate.
Meanwhile, lightly grease then line a 23 x 33cm roasting tin or
baking tray with parchment. Put three-quarters of the mini eggs into a
food bag and bash them with a rolling pin until broken up a little.
When the chocolate is smooth, pour it into the tin. Tip the tin from
side to side to let the chocolate find the corners and level out.
Scatter with the smashed and whole mini eggs, followed by the
freeze-dried raspberry pieces. Leave to set, then remove from the
parchment and snap into shards, ready to pack in boxes or bags.
Adapted from: http://www.bbcgoodfood.com/recipes/easter-chocolate-bark
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