I recently started working as a consultant with a really great modern neighbourhood restaurant between Muswell Hill and Alexandra Palace – Korto. (It’s all-day dining, serving delicious seasonal and Mediterranean dishes from breakfast through brunch to dinner, and they are also delightfully dog-friendly.)
We were busy making digital strategy plans for the rest of the year when London went into lockdown, and everyone’s worlds changed overnight. Although restaurants can stay open to serve customers via delivery, and and Korto had already very successfully pivoted to click & collect orders, Korto’s owners rightly decided that the kitchen was too compact to keep their valued staff safe.
So whilst the restaurant’s lights are dark we are sharing recipes over on their Instagram feed and Stories (check it out here), Facebook here, and Twitter here and I thought I’d give you a taster here with owner Paul’s delectable recipe for homemade chocolate bark, as Easter fast approaches and access to Easter eggs is going to be tricky for many of us this year.
It’s particularly handy as you can use any combination of chocolate you might have in the cupboard, and the choice of mix-ins is totally up to you, your palette, and your imagination.
1. Melt 200g of dark or milk chocolate (or a mix of any laying around)
2. Melt over a pan of boiling water
3. Line a shallow baking tray with grease proof paper
4. Pour the melted chocolate into the tray and move around till you an even layer as think or as thin as you like
5. Now the fun part, sprinkle with toasted nuts, sea salt, coco nibs, dried fruit, marshmallows, smarties, popcorn, basically whatever you want
6. Leave to set either in the fridge or freezer
7. Break the bark and eat, if you do manage to save some for another day, store it in a container in either the fridge or freezer
Here are the step by step photographs: