Chocolate Bark

Temper the ambre java chocolate and spread onto a textured sheet.

Gently warm the cara crakine and then spread on to the chocolate.

Melt the mycryo and mexique dark chocolate together.

Add the hazelnut praline and stir well.

Cool to 25c before spreading on top of the cara crakine layer.

Temper the ambre java chocolate and spread onto a textured sheet.

Pick up the textured sheet and place on top of the praline layer.

Push gently to ensure all layers are touching.

Place a tray on top to ensure that the chocolate sets flat.

Place into a 12c fridge for 1 hour.

Remove the texture sheet and break into pieces to serve.