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.
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