MADE in Chelsea’s Jamie Laing was at Bluewater recently signing copies of his new Candy Kittens Cookbook and shared a recipe with Vibe.

Read Vibe's interview with Jamie here

White chocolate, raspberry and Candy Kittens bark

Dried cherries or other chopped dried fruit would make a good substitute for the freeze-dried raspberries coating this edible bark.

You could also add nuts instead of the rock or candy canes, and substitute milk or dark chocolate for the white.

Makes 5–8 bags

  • 500g white chocolate, chopped
  • large handful of freeze-dried raspberries
  • 80g Candy Kittens rock or 6 candy canes, roughly crushed
  • 5–8 cellophane bags
  • twine or ribbon


Line a large baking sheet with nonstick baking paper. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the water does not touch the bowl.

Pour the melted chocolate on to the lined baking sheet and spread it out with a spatula or spoon to about 1cm thick. It doesn’t matter if the edges are ragged. #

Scatter with the freeze-dried raspberries, crushing a few as you go, and the crushed rock or candy canes. Set aside in a cool place to harden for at least 3 hours.

Break the bark into shards and divide between 5–8 cellophane bags. Tie the tops with twine or ribbon and store in a cool place for up to 10 days.