Salted fruit ’n’ nut bark

• dark chocolate↗200g g

  (at least 70% cocoa solids)

• white chocolate↗100g g
• mixed nuts50g g

  (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces

• freeze-dried raspberries↗2 tbsp tbsp
• dried fruit50g g

  (we used sultanas, cranberries and chopped apricots)

• sea salt↗¼ tsp ¼ tsp

  flakes

Step-by-step instructions

1. 1

   Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.

2. 2

   Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.

3. 3

   Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.