If you’re looking for a really quick and easy alternative to homemade chocolates then you can’t go far wrong with bark. Basically a sheet of chocolate topped with anything (within reason) that takes your fancy.
You can really play around with the flavours and textures and make it as pretty as you like. Crumbled biscuits, dried fruit, nuts and chopped fudge all make great toppings and you can flavour the chocolate easily too with natural extracts, spices, citrus zest or instant espresso powder.
I like to use 70% cocoa dark chocolate but if you have a particularly sweet tooth you may prefer to use milk or even white chocolate.
75g skinned peanuts
1 tbsp maple syrup
big pinch sea salt
150g good quality chocolate
Coat the nuts in the salt and syrup, spread on a lined baking sheet and toast for 20 minutes at 170°c. Give the nuts a stir halfway through to discourage any burning.
Leave these to cool and then break them up a little bit.
Break or chop up the chocolate and melt it, either in a bowl over a pan of hot water or by using short bursts in the microwave.
Spread the melted chocolate on to a tray lined with baking parchment or a silicone baking sheet. I like mine really thin but obviously it’s up to you how thickly or thinly you spread it. Don’t worry too much about getting the chocolate into a neat shape either.
Scatter the nuts evenly over the melted chocolate and then leave it to cool and set before chopping or breaking it up into chunky shards.