Spring and bunnies and chocolate are in the air! This weekend we have two Easter egg hunts to attend and brunch with some family friends. I wanted to bring a little something with us when visiting, so I made this pretty pastel Easter mini egg chocolate bark last night.
Chocolate bark is one of those treats that you can make with pretty much any ingredients you have around: candy, dried fruit, nuts, seeds, pretzels… the sky’s the limit! For this chocolate bark, I only used three ingredients – white chocolate, green colouring, and mini eggs (because Easter of course!). I already had a a 485 gram (about 1 pound) block of Callebaut white chocolate in my pantry, so that’s what I used. You can buy white chocolate in ready made small discs designed for even melting, but since mine was a big block I cut it up first. While I had my big knife out, I also cut a generous handful of mini eggs in half and crushed up a few more for sprinkling.
I know you’re technically supposed to use a double boiler and a candy thermometer to carefully melt the chocolate, but honestly I’ve always done just fine with my microwave. I put the chopped chocolate into a glass bowl and popped it in the microwave oven for 20 seconds at a time on medium-high heat (power level 7 on my microwave). Between bursts of heat I took the bowl out and stirred the chocolate. White chocolate scorches easier than dark, so once the chocolate was mostly melted, I took it out and stirred until the last pieces of chocolate gradually melted into the liquid.
Once the chocolate was completely melted and smooth, I poured it onto a cookie sheet lined with parchment paper and spread it out evenly with a soft rubber spatula. I kept back a bit of melted chocolate (maybe a quarter cup or so) and added green colouring until it was the shade I wanted. Remember that adding water to chocolate will make it seize, so use an oil-based or powder colour.
Once I had my green chocolate, I drizzled it onto the still melty white chocolate and used a chopstick to drag the two colours together for a marbled effect. I was originally going for a grassy look and I’m not sure that really came through, but either way it ended up a pretty and Easter appropriate pastel background for my mini eggs. I placed each mini egg half, sprinkled on some crushed up mini eggs, then threw on some rainbow sprinkles for good measure.
When I was done with the toppings, I put the cookie sheet in the fridge for 30 minutes or so to harden so it had a satisfying snap when I broke it into pieces suitable for wrapping up in cellophane or packing in a nice box for gifting this weekend. I love all the colours in this Easter mini egg chocolate bark. I hope our hosts enjoy it too!
- 1 pound white chocolate, chopped or pellets
- green oil-based colouring, to preferred shade
- 3 (33 gram) bags of Cadbury mini eggs
- optional sprinkles
- Line cookie sheet with parchment paper or wax paper.
- Cut mini eggs in half and roughly chop 7 or 8 into smaller pieces.
- Carefully melt chocolate in microwave. Heat in bursts of 20 seconds on medium-high, checking and stirring between. Once chocolate is mostly melted, stir until all remaining chocolate is melted and smooth.
- Pour melted white chocolate (reserving quarter cup of chocolate) into lined pan and spread evenly with a soft spatula to about 1/4" thickness .
- Immediately colour the reserved chocolate to the desired shade of green.
- Drizzle green chocolate over still liquid white chocolate and gently drag a chopstick through to marble the colours together.
- Gently place mini egg halves in chocolate and sprinkle chopped egg pieces on top. Add optional sprinkles or other decorations.
- Place in fridge for 30-60 minutes to harden.
- Break up into smaller pieces for packaging.