As Easter has ended, there is always a ton of chocolate left over. How would we ever consume this much chocolate, one asks.
We decided that on this occasion we would root through our cupboards find some sweet things and then make some chocolate bark.
The bark itself has a rustic elegant feel and gets the kids excited, especially once they start to sprinkle the sugary delights on top.
We also made some shaped chocolates in the form of butterfly’s and mini eggs and, wait for it……..Star Wars chocolates.
We are big fans of Star Wars, and I have been for a long time, maybe I am fandom is rubbing off on the kids.
We made some great chocolate characters and even added a little peanut butter into the Stormtrooper moulds.
This chocolate making has brought that bit more excitement instead of having a hollow egg. Why have that when you can say you ate Darth Vader’s head.
So there it is, simple, fun and a great way to use up old chocolate. Even better you could bag them up and use as gifts any time of the year
Chocolate Bark and Fun Chocolate Shapes
- 300 g Milk Chocolate broken in to small chunks
- Various coverings
- Place the chocolate in to a large bowl and place over a simmering pan pf water. Make sure that the water is not touching the base of the bowl as this may heat the chocolate too quickly and then cause the chocolate to melt too quickly and separate. Once melted remove from the heat and use as required.
- On a tray lined with cling film pour on half the chocolate and spread with a spatula into a rustic shaped chocolate bar about half a centimeter thick.
- As you wish, sprinkle over your desired toppings such as popping candy, jelly beans and various coloured sugar sprinkles.
- With the melted chocolate pour in to the moulds and then lay on a tray and chill until set. If you want you can sprinkle some popping candy or sugar sprinkles to add a little more effect.
- You could also add peanut butter to the middle. To do this, fill the moulds half way and then with a knife scrape up the sides. Scoop a small piece of peanut butter in each mould and then top with further chocolate and then chill in the fridge until required.