Nope, I haven’t slathered chocolate onto hunky men for this post…but don’t be disappointed.
These chocolate covered hunks are totally dreamy and will definitely get you salivating. What they might be lacking in rippling muscles and abs of steel, they more than make up with in other departments…
These are chocolate covered hunks of honeycomb encased in a blanket of dark chocolate, topped with white chocolate which has the welcoming crackle and pop of concealed rice krispies. All of this is topped off with a sprinkle of honeycomb, a dusting of freeze dried raspberries and some pizzazz from popping candy.
This is a must make recipe, and I wanted to tell you all about it before January and the dreaded dreary drudgery of detox descends (some serious alliteration seemed necessary here).
Whip some chocolate covered hunks up in a matter of minutes and serve on New Years Eve as a last hurrah of the festive feasting. Having said that, I eat this all year round and find it appropriate to make on any given day of the year. More arm wrestles have been fought over these chocolate covered hunks than I could begin to tell you. This is the best version of a chocolate bark I have ever tasted and I urge you to make it, shop bought chocolate bars will lose their sparkle, I promise you. Dare I say, it’s even better than my cookies and cream homemade chocolate bar?!
To make a generous slab of chocolate covered hunks:
- First, line a baking tray (approx 12 nches x 8 inches) with baking parchment - you will find this easier if you scrumple the paper into a ball first and then uncurl it and it will fit more snugly into the baking tray.
- Then, break the dark chocolate into small pieces and place in a non-metal bowl and melt in the microwave. The best way of doing this is to put in the microwave for 40 seconds, take it out and give it a good stir, then repeat. Don't cook for more than 40 seconds at a time otherwise the chocolate will burn. And then you will be sad. Obviously you can use a Bain Marie if you prefer, but this is my favourite method.
- Whilst the chocolate is melting, lovingly unwrap the crunchies from their golden cloaks and then place them on a chopping board. With a large knife, roughly chop into small hunks. Don't worry, they are being chopped for a greater cause. They know they are destined for greatness, and are proud of it.
- Keep one handful of chopped crunchies back and then once the chocolate has melted, throw in the crunchies. Give it all a gentle stir and then pour into the lined baking tray. Use a spoon to nudge the hunks a bit, so that they are evenly distributed.
- Now pop this in the fridge to firm up. This should take about 30mins.
- Now, melt the white chocolate, taking extra care not to let it burn as it burns much more easily than dark chocolate, due to the higher fat content, don't you know (said in a very posh accent).
- Once, it has melted, stir in the rice krispies and then pour this into the baking tray. SWOON.
- Now, use a knife to go back over the crunchie bar you set aside earlier, and give it a really good chop. You want it to look honeycomb dust, or fairy dust, as I like to think of it.
- Then, scatter the fairy dust, the popping candy and the freeze dried raspberries onto the white chocolate layer. Gently press down with your hands to encourage all the topping elements to stick to the white chocolate.
- Now, this is the hardest part. Put it back in the fridge to firm up. This is probably going to take about 30mins to an hour. So try and keep busy and not think about the GORGEOUS chocolate covered hunks hiding in your fridge. I would say go for a run, but realistically, I would probably watch an episode of Homeland or The Tunnel to pass the time.
- When it ready, remove from the fridge and use a knife to break it into lovely uneven shards. I cut in with the tip of the knife and it all just satisfyingly breaks apart, like an ice breaker shattering the frozen sea. Or something like that.