Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 200g dark chocolate chips, 70% dark
- 50g roasted mixed nuts, roughly chopped
- 1 tsp bee pollen (optional)
Instructions
1. Melt the chocolate
Melt chocolate in a microwave safe bowl, at 20 seconds intervals, mix thoroughly so that the chocolate doesn’t burn.
2. Pour the chocolate into a tray
Line a flat baking tray with parchment paper and pour the melted chocolate in a flat sheet about 3mm thick.
3. Add the nuts
Sprinkle chopped nuts over melted chocolate and finish with bee pollen.
4. Let the bark set
Allow the chocolate bark to set for 1 hour at room temperature. Then break it into pieces and enjoy!
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
