The only thing that could improve chunks of delicious white chocolate bark would be the addition of Glucojel jelly beans. So, here you go.
- 500 g of white chocolate buttons
- Natural red food colouring
- 70 g pack of Glucojel jelly beans
- 1 tablespoon of hundreds and thousands
- Line two flat baking trays with baking paper cut to fit.
- Heat the chocolate. Method 1: place the chocolate in a microwave safe bowl. Cook at 30 second intervals, using a spatula to stir the chocolate between each burst. You want the chocolate fully melted and smooth, but don’t overcook it. Method 2: Place the chocolate in a heatproof glass bowl over a saucepan of boiling water. Heat until melted and smooth, stirring constantly.
- Pour the white chocolate onto the baking trays and smooth flat with a spatula
- Add drops of food colouring and swirl through with a bamboo skewer, tip of a knife or handle of a teaspoon.
- Place jelly beans in the top of the chocolate.
- Sprinkle with hundreds and thousands.
- Place the baking trays in the refrigerator until set (45-60 minutes). Lift the bark out of the trays, remove the baking paper and break the bark into pieces.