Valrhona Chocolate Bark
200g bag Valrhona satilia noire fèves
100g Valrhona strawberry inspiration fèves
100g Valrhona ivoire white chocolate fèves
3/4 Hazels roasted hazelnuts, chopped
1/2 cup Fresh as freeze dried raspberries
Place the Satilia fèves in a microwave-safe bowl and melt them in the microwave for 1 minute and 30 seconds, or until smooth. Set aside.
Melt both the strawberry and ivoire fèves separately until smooth.
On a tray lined with baking paper, pour the slightly cooled melted dark chocolate and use a palette knife to smooth it out, creating a thin chocolate rectangle approximately 3mm thick.
Pour the melted strawberry inspiration chocolate and ivoire in different areas around the dark chocolate base, creating a marble pattern. You can lift the paper and drop the chocolate on the surface to help spread it out if peaks occur.
Sprinkle the top with chopped hazelnuts and freeze-dried raspberries.
Place the tray in the freezer for a quick setting or in the fridge until set.
Note: Switch up chocolates and toppings to your liking.