Melting chocolate used to intimidate me, but when I bought the first Silver Platter cookbook I realized how simple it was – so major thank you to @norene_gilletz z”l and of course to @daniellasilvercooks for starting me on making chocolate bark. I’m posting this recipe in memory of Norene ❤️
I’ve made this recipe before (check out one of my first Instagram posts on here) but this time, I added the ice cream cones to go with our Purim theme, thanks to a recipe in Millenial Kosher by @busyinbrooklyn .
1- 225g bag white chocolate chips (dairy)
2 drops each pink and blue food coloring
Assorted sprinkles
Rainbow sour strip candies, cut into triangles
Crushed sugar cones (2-3)
Mini marshmallows (not pictured because I didn’t have them 🙁)
Fill a small pot with about 1-2 inches of water and warm over medium heat. Pour chocolate into a heat safe bowl and cover pot with this bowl, allowing chocolate to melt (do not let chocolate get wet). Once melted, remove from heat and pour chocolate onto a parchment lined baking sheet. Place 2 drops of each food coloring in different parts of the white chocolate. Use your spoon to swirl and spread chocolate until the colors have blended nicely and chocolate is thinly spread.
Top chocolate with crushed ice cream cones, mini marshmallows, assorted sprinkles and rainbow candy.
Refrigerate for at least 1 hour, until set and then break up into pieces.
Erin Eats 