Lavender and honeycomb chocolate bark
Nothing says ‘spring’ quite like the scattering of edible flowers or floral essences on a dessert or slice.
This super easy, super satisfying chocolate bark recipe by Janelle Bloom (yes, that is her real name) takes very little time or effort.
The hardest part is waiting for this pretty dish to set in the fridge.
Method
Line a 24cm x 30cm baking tray with baking paper.
Melt the chocolate in a microwave-safe bowl on MEDIUM heat in 1-minute bursts, stirring every minute with a metal spoon until smooth. Stir in dried lavender. Spread mixture over the base of the pan. Tap the pan on the bench a few times so the chocolate spreads in an even layer.
Scatter over the honeycomb, macadamias and fresh lavender, gently poking into the chocolate. Refrigerate until set.
Use a sharp knife to cut into pleces to serve.
Cook’s tip
Uncoated honeycomb is available at grocers. If you can’t find any uncoated honeycomb, use 2x50g Violet Crumble or Crunchie bars instead.
