Chocolate Gingerbread Bark

For a festive treat, try our swirled chocolate gingerbread bark topped with gingerbread biscuits.

The ingredient of Chocolate Gingerbread Bark

• 200g dark chocolate melts melted
• 150g milk chocolate melts melted
• 20g pkt dr oetker giant chocolate stars
• 100g 1 2 cup firmly packed brown sugar
• 125ml 1 2 cup golden syrup
• 50g butter
• 340g 2 1 4 cups plain flour
• 75g 1 2 cup self raising flour
• 1 1 2 tbsp ground ginger
• 1 1 2 tsp mixed spice
• 1 tsp ground cloves
• 1 2 tsp bicarbonate of soda
• 1 egg lightly whisked
• 330g pkt royal icing
• 60ml 1 4 cup fresh lemon juice strained
• assorted sprinkles to decorate
• edible glitter to decorate

The Instruction of chocolate gingerbread bark

• for gingerbread stars place the sugar golden syrup and butter in a saucepan over low heat cook stirring for 3 5 minutes or until the butter is melted and the sugar is dissolved set aside for 5 minutes to cool
• combine the flours ginger mixed spice cloves and bicarb in a large bowl add the sugar mixture and egg stir until combined turn the dough onto a lightly floured surface knead until smooth divide into 2 portions shape into discs cover place in the fridge for 1 hour
• preheat oven to 170c 150c fan forced line a large baking tray with baking paper roll out 1 portion of dough on a lightly floured sheet of baking paper until 3 4mm thick reserve the remaining dough for another use see top tips p14 use different sized star cutters to cut out stars place the stars on the prepared tray bake for 10 minutes or until lightly golden and crisp set aside on the tray to cool completely
• place the royal icing in a bowl add the lemon juice use a balloon whisk to whisk the icing for 3 5 minutes or until thick and increased in volume if the icing is too thick and stiff to pipe add a little hot water and whisk again to loosen it up slightly place the icing in a piping bag fitted with a 1 2mm plain nozzle decorate the stars with the icing sprinkles and glitter set aside for 3 4 hours or until set
• line a large flat baking tray with baking paper spread the melted dark chocolate over the prepared tray to form a 25 x 35cm rectangle pour the melted milk chocolate over the top and use a spatula to create a swirled effect set aside for 2 minutes or until the chocolate is almost set
• decorate the chocolate bark with the gingerbread stars and chocolate stars set aside for 2 hours or until set cut into randomly sized pieces

Nutritions of Chocolate Gingerbread Bark

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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