raspberry & maple nut nograin-ola
white chocolate, roughly chopped
dark chocolate, roughly chopped
dried rose petals (optional)
Line two baking trays with baking paper.
Place roughly chopped white and dark chocolate in two separate heat-proof bowls.Place bowl of dark chocolate over a pot of simmering water and gently melt, make sure the base of the bowl isn’t touching the water.
Pour melted chocolate onto one lined baking tray. Top with half of the raspberry & maple nut nograin-ola and rose petals and refrigerate until firm.
Repeat above steps with white chocolate.
Once chocolate hashardened, snapinto pieces.
For an extra indulgent dessert, serve your bark on scoops of vanilla bean ice cream.