Blend Satin Crème Cake, pastry flour, corn starch and shortening (or butter) to
create a crumble texture. Add water and mix for 1 minute on low speed. Add
chocolate chips and mix for 1 minute on low speed or until chocolate is well
incorporated.
Laminate the cookie dough to 5 mm. Cut to desired size and shape.
Bake at 175°C (347°F) for 12-14 minutes (do not overbake).
Melt Carat Coverlux Dark to 45°C (113°F) before using. Mix Carat Coverlux
Dark with 80% of the inclusions and pour into a square or rectangle mold.
Before the chocolate sets, add the remaining 20% of the ingredients as
decoration on top. Place the bark in the fridge.
Once it is set, remove from the fridge.
Complexity level:
Crispy and delicious cookie bark - perfect for munching, dipping in milk or crumbling over ice cream. It is a delicious and easy recipe for all the chocolate lovers out there!
