Marbled chocolate bark
6 to 8 
Easy
5 minutes plus 15 minutes refrigeration time 
10 minutes Giant pretzels add a salty zing and freeze dried fruit adds a little tartness to this beautiful, marbled chocolate treat. Make it as an edible gift or serve at your next soirée with vanilla ice cream.
Ingredients
Method
- 100 g white chocolate
- 150 g dark chocolate
- 50 g hazelnuts, toasted
- 50 g Woolworths ginger biscuit Chuckles
- 18 g Woolworths Freeze Dried Figs, Cherries and Blueberries
- 25 g Woolworths salted giant pretzel knots
- 30 g slivered almonds, toasted
Method
Ingredients
View this post on Instagram
1. Line a baking sheet with greaseproof paper and spray with non-stick cooking spray.
2. Melt the white chocolate and dark chocolate in separate glass bowls. Pour the dark chocolate onto the greaseproof paper, then pour over the white and marble the two together using a wooden skewer.
3. Decorate the chocolate using the remaining ingredients, then refrigerate until the chocolate has set, about 15 minutes. Break into shards and enjoy with vanilla ice cream.
Find more chocolate recipes here.
Videography: Xoli Zee Khumalo, Barry de Villiers
Still photograph: Shavan
I Cannot wait to always get your Taste Magazine every month . I find lots of easy vegetable ideas .