As we head into the cooler months, we're dreaming of marshmallows roasted over a fire and warm hot chocolates, and what better way to hit the spot than a treat that ticks both these boxes? Our S'Mores Chocolate Bark combines delicious chai flavoured marshmallows with decadent dark chocolate and crunchy biscuits in one not-so-neat little package that won't last long.
6 oz crushed biscuits of your choice (we used healthy gingernut biscuits)
1 cup water
1/4 tsp salt
9 oz dark chocolate buttons
1 cup maple syrup
Method
Melt Dairy Free Dark Choc Buttons over a double boiler, set aside and keep warm.
Place the gelatin and 1/2 cup of water in a mixing bowl to bloom.
Heat the maple syrup, 1/2 cup water and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or 242°F-245°F, if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Once the mixture has stiff peaks. Add 3 heaped tablespoons Berry Immune and Mix well. (NOTE: the marshmallow mixture will begin to set quickly after this so prepare your tray and chocolate before this step).
Line the base and sides of a baking tray with baking paper. Add the melted chocolate and crushed gingernut biscuits and mix. Add swirls of each marshmallow mixture to the chocolate.
Put in fridge for minimum 1 hour.
9. Cut up into desired pieces and serve
NOTE: If you have any leftover marshmallow mix. Line the base and sides of a baking tray with cling wrap and dust with tapioca flour to prevent sticking (cornflour and icing sugar works as well). Pour the marshmallow mixture in and smooth the top. Once it sets you can cut it into cubes or desired shape.
Melt Dairy Free Dark Choc Buttons over a double boiler, set aside and keep warm.
Place the gelatin and 1/2 cup of water in a mixing bowl to bloom.
Heat the maple syrup, 1/2 cup water and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or 116°C-118°C, if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Once the mixture has stiff peaks. Add 3 heaped tablespoons Berry Immune and Mix well. (NOTE: the marshmallow mixture will begin to set quickly after this so prepare your tray and chocolate before this step).
Line the base and sides of a baking tray with baking paper. Add the melted chocolate and crushed gingernut biscuits and mix. Add swirls of each marshmallow mixture to the chocolate.
Put in fridge for minimum 1 hour.
9. Cut up into desired pieces and serve
NOTE: If you have any leftover marshmallow mix. Line the base and sides of a baking tray with cling wrap and dust with tapioca flour to prevent sticking (cornflour and icing sugar works as well). Pour the marshmallow mixture in and smooth the top. Once it sets you can cut it into cubes or desired shape.
S'Mores Chocolate Bark
With Berry Immune
Not too tricky
12
1 hour 45 min
As we head into the cooler months, we're dreaming of marshmallows roasted over a fire and warm hot chocolates, and what better way to hit the spot than a treat that ticks both these boxes? Our S'Mores Chocolate Bark combines delicious chai flavoured marshmallows with decadent dark chocolate and crunchy biscuits in one not-so-neat little package that won't last long.
6 oz crushed biscuits of your choice (we used healthy gingernut biscuits)
1 cup water
1/4 tsp salt
9 oz dark chocolate buttons
1 cup maple syrup
Method
Melt Dairy Free Dark Choc Buttons over a double boiler, set aside and keep warm.
Place the gelatin and 1/2 cup of water in a mixing bowl to bloom.
Heat the maple syrup, 1/2 cup water and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or 242°F-245°F, if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Once the mixture has stiff peaks. Add 3 heaped tablespoons Berry Immune and Mix well. (NOTE: the marshmallow mixture will begin to set quickly after this so prepare your tray and chocolate before this step).
Line the base and sides of a baking tray with baking paper. Add the melted chocolate and crushed gingernut biscuits and mix. Add swirls of each marshmallow mixture to the chocolate.
Put in fridge for minimum 1 hour.
9. Cut up into desired pieces and serve
NOTE: If you have any leftover marshmallow mix. Line the base and sides of a baking tray with cling wrap and dust with tapioca flour to prevent sticking (cornflour and icing sugar works as well). Pour the marshmallow mixture in and smooth the top. Once it sets you can cut it into cubes or desired shape.
Melt Dairy Free Dark Choc Buttons over a double boiler, set aside and keep warm.
Place the gelatin and 1/2 cup of water in a mixing bowl to bloom.
Heat the maple syrup, 1/2 cup water and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or 116°C-118°C, if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Once the mixture has stiff peaks. Add 3 heaped tablespoons Berry Immune and Mix well. (NOTE: the marshmallow mixture will begin to set quickly after this so prepare your tray and chocolate before this step).
Line the base and sides of a baking tray with baking paper. Add the melted chocolate and crushed gingernut biscuits and mix. Add swirls of each marshmallow mixture to the chocolate.
Put in fridge for minimum 1 hour.
9. Cut up into desired pieces and serve
NOTE: If you have any leftover marshmallow mix. Line the base and sides of a baking tray with cling wrap and dust with tapioca flour to prevent sticking (cornflour and icing sugar works as well). Pour the marshmallow mixture in and smooth the top. Once it sets you can cut it into cubes or desired shape.
