I made this deliciously festive treat for Diwali, India’s festival of lights. My family, friends, yogis, everyone, were blown away. You can read all about my Diwali fun here!
Summary: Sweet revenge. Both sinful and addictive. So simple and incredibly festive.
- 500 grams of good quality dark chocolate – I recommend TJ’s Pound Plus varieties/In India, you can use Morde Dark Chocolate
- 1-2 tbsp instant coffee
- 1 tsp vanilla essence
- 1/2 tsp salt
- 15-20 hard toffee candies, such as Werther’s or Alpines
- 1/3 cup chopped walnuts
- 1/3 cup raisins (optional)
- Nestle milk powder (optional)
- Crush hard toffee candies into small bits and set aside. I used a rolling pin, which was incredibly tough. I recommend going for power tools here.
- In a double boiler, melt your dark chocolate. As it melts, add the instant coffee, vanilla essence, and salt. Keep stirring it and watch it closely, as burnt chocolate is no good.
- Once completely melted, add the 3/4 of the toffee chunks and raisins (optional). Mix well until everything is evenly coated.
- Pour the chocolate mixture on a large wax-paper-covered cookie sheet. Spread into a thin layer using a spoon or wooden spatula.
- Sprinkle the top with chopped walnuts, more toffee bits, and a dusting of milk powder.
- Place in the fridge and let it set for about 1 hour.
- Once set, remove the chocolate from the fridge. Lift up the edges of the wax paper and fold them inwards, breaking up the chocolate into uneven shards of chocolate bark.
- Share and enjoy!
- Go Fish
- My First Diwali