Sweet shop chocolate slab

1 . Stage

Line an A4-sized baking sheet with parchment. Break the dark or milk chocolate into a large glass bowl. Bring a small saucepan of water to a slow simmer, then sit the bowl on top, making sure it doesn’t touch the water. Over a low heat, slowly melt the chocolate, stirring once it begins to melt, or melt in the microwave in short bursts until smooth and glossy.

2 . Stage

Pour the chocolate onto the prepared baking sheet, spread into an even layer using a palette knife, then melt the white chocolate following the same method. Dot blobs of the white chocolate on top of the dark chocolate then use a skewer to swirl them together in any pattern you like.

3 . Stage

Top the bark with any assortment of treats you fancy – the more outrageous the better. Leave to set at room temperature to get a glossy effect, then break into shards to serve. Will keep for two weeks in an airtight container.