Ingredients
- 12 oz dark chocolate like Kinnerton, about 2 cups or 340 grams, chopped
- 1.5 oz white chocolate about 1/4 cup or 40 grams, chopped
Preparation
Step 1
Chop the dark chocolate into chunks and melt in a double boiler or in the microwave, stirring until smooth. Repeat with the white chocolate.
Once the white chocolate is melted pour it into a piping bag or ziplock bag.
Line a baking sheet with parchment paper
Pour the dark chocolate onto the parchment paper. Use the back of a spoon to spread it into an even layer about 1/4-inch thick.
Snip off the end of the piping bag or ziplock bag. Carefully pipe the white chocolate into spirals across the top of the dark chocolate. You can make a couple of large spirals or several small ones. Leaves a few inches in between each spiral to make the webs.
Starting at the center of each spiral moving out, drag a toothpick across the chocolate moving out to create a webbing effect. Repeat this process around the entire circle and then and the remaining spirals.
Let the chocolate rest and harden completely on the parchment paper. Once the chocolate has set completely use your hands to break the bark the bark into irregularly shaped pieces.
Serve immediately or store in an air-tight container in a cool place.