Mandarin & Raspberry Chocolate Bark

This was the second recipe I shared on Sunrise and it's very easy to make using seasonal fresh fruit.

The melted dark chocolate holds all the ingredients together once its refrigerated.

Shirvo tucked into this one a couple of times! And there was none left after the crew got to it!

Ingredients:

200g Dark Chocolate

4 Mandarins

1 pun raspberries

2 tablespoons chopped pistachios

2 tablespoons shredded coconut

Method:

Line a flat tray with baking paper.

Peel and slice the mandarins at the cross-section and lay the rounds on the lined tray along with raspberries.

Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water, or in the microwave in 30-second bursts, stirring until smooth.

Pour the chocolate over the mandarins and raspberries and spread with a spatula trying to get chocolate in all the crevices.

Working quickly while the chocolate is still soft, scatter over the pomegranate, pistachios and shredded coconut.

Chill in the fridge for around 30minutes until firm or overnight, then break into shards to serve.