"Red and black love! "
Heart Spiral White Chocolate Bark
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100 g white chocolate
2 tbsp sweet licorice syrup or raspberry syrup
Melt the chocolate in a bain-marie (double boiler).
Spread the melted chocolate in a thin layer onto a baking sheet lined with parchment paper.
Fill the syrup in a piping bag with a small tip, and pipe small circles in a swirl pattern. Take a toothpick and run the toothpick through the center of each heart, beginning with the center circle. Don't lift the toothpick out until you finish the last circle. Refrigerate until fully set, about an hour. Enjoy!
Fill the syrup in a piping bag with a small tip, and pipe small circles in a swirl pattern. Take a toothpick and run the toothpick through the center of each heart, beginning with the center circle. Don't lift the toothpick out until you finish the last circle. Refrigerate until fully set, about an hour. Enjoy!