Step 1: TEMPER & DECORATE

400g Milk Chocolate

150g Dark Chocolate

2-3tbsp Nutella (Warm)

8 Ferrero Rocher Chocolates (Chopped in 1/2)

Chopped Hazelnuts

Edible Gold Lustre Dust

First temper the milk and dark chocolate by melting 3/4 of the chocolate in the microwave and using the remaining 1/4 to bring the chocolate to room temperature. Pour the milk chocolate onto a baking tray lined with parchment paper and spread out with a pallet knife. Immediately drizzle the dark chocolate on top and run a knife back and forth through the chocolate to create a marbled effect. Add the Nutella and repeat the last step again. Scatter the chopped hazelnuts on top and add the Ferrero chocolates. Finish by dusting the Ferrero chocolates and bark with lustre dust. Leave to dry completely before breaking the chocolate bark into shards.