Dark Chocolate with Dulse
Dulse Seaweed Flakes 30g Pouch - add to basket
A recipe to stash in the fridge or to take round to a friend to wow them with your seaweed skills.
Makes 4 bars
Time 10 mins prep, 5 mins cooking
Easy
This time of year brings on a need for comfort, plus you can never have enough chocolate recipes.
INGREDIENTS
- 2 tsp Dulse
- 250g dark chocolate
- 2 handfuls dried fruit or nuts (optional) to include in the chocolate
METHOD
- Using tempered chocolate, melt the chocolate in a dry bowl over simmering water, being careful not to burn it.
- Once melted, spoon the chocolate into your moulds, tap the moulds firmly on the counter to knock out any air bubbles and to distribute the chocolate evenly.
- Sprinkle the Dulse onto the surface of the chocolate before it starts to set.
- Place the chocolate in the fridge immediately.
- The bars can be stored at room temperature for around one month, if tempered chocolate is used. Keep the bars in the fridge if normal chocolate was used.
