Wasabi Chocolate Bark

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 500 g Valrhona Guanaja 70% Chocolate, roughly chopped into small pieces
  • 2-3 tbsp Yamato Wasabi Olive Oil
  • 60 g Valrhona Dark Crunchy Pearls
  • 75 g Simon Johnson Wasabi Peanuts, roughly chopped
  • 1 lined baking tray, 25cm x 40cm

Method

  1. Melt the Valrhona Guanaja Chocolate in a heat proof pot, over a saucepan of boiling water.
  2. Alternatively microwave in a heat proof bowl in 20 second bursts until melted, remove from heat
  3. Stir in wasabi olive oil until incorporated
  4. Pour melted chocolate into prepared tray & swirl around to cover tray
  5. Sprinkle chopped wasabi peanuts & crunchy pearls evenly over the chocolate base
  6. Leave tray to set in fridge or at room temperature, until firm
  7. Once set, break chocolate bark into pieces and serve
  8. Store in an airtight container in the fridge or a cool dry place, to keep

Buy the Ingredients