Having recently rediscovered artist dates (I’m actually reading the Artist’s Way now, along with two friends, and it is so far both wonderful and a bit uncomfortable), and with the studio now finished enough to work in, I’ve been collecting ideas of what I can do with precious alone time.
There’s lots on there from the general list of things I want to do in 2017, but the one that caught my eye this afternoon when I returned home from spending Sunday with my parents was UNICORN BARK.
Chocolate bark is quite an American thing, I think, but chocolate is chocolate whichever side of the ocean you’re on, and when you can make it swirly, sparkly and pastel coloured, I’m definitely in.
It’s also easy and quick, which given everything I should be doing other than making chocolate, is a good thing!
Good quality white chocolate (I used Menier, and made a mini 100g bar of bark for this first run)
Food colouring in the colours of your choice (I went for purple, pink and blue. Online opinion says you should have oil based candy colouring. I couldn’t find this in a hurry, so went for Dr Oetker gel colours which worked fine!)
Greaseproof/waxed paper (I used foil/parchment which I believe was from Aldi)
Hundreds and thousands, glitter, sparkly sugar bits (all optional – mine were bronze sugar pieces from Waitrose which I had lurking in my cupboard)
Line a shallow container with your waxed paper.
Melt the chocolate in the microwave or over a pan of water on the hob. If you’re using the microwave, do it in 15 or 20 second bursts, or you’ll do what I did with the first bar, burn the bottom and end up with inedible crispy chunks in your chocolate. And wasted chocolate is practically a crime!
When smooth and stirrable, split between three or more bowls – one for each colour.
Working fairly quickly, mix your food colouring into each bowl. I used about five drops of the gel colour to get this strength, which I’d say is strong pastel – you can adjust as you fancy.
Dollop the coloured chocolate randomly into the waxed paper tray, swirl around a bit with a fork.
Sprinkle with your choice of toppings, then leave to cool (not in the fridge as this can do weird things to the chocolate’s finish).
When it’s properly cool, break into pieces.
And voila… unicorn bark!
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