Popcorn Bark

There is nothing more satisfying than cracking chocolate between your hands, and this popcorn bark gives you plenty of opportunities to do exactly just that.

20 minutes prep

1 hour cook

Serves 4

Hugh Woodward
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Ingredients

  • 300gwhite chocolate
  • 1 packetsalted microwave popcorn
  • a few handfulsleftover Christmas chocolate/sweet treats
  • 1 bardark chocolate

Popcorn, white chocolate and literally whatever sweet treats you have left over from Christmas. We went for Quality Street - shout out to the strawberry one. The perfect thing to eat on the sofa watching repeats of The Office (UK version obvs).

Method

  • Tempering the white chocolate can be a faff, but it's worth the effort - the chocolate will have a satisfying crack to it and will have a lovely gloss to it.
  • Microwave the popcorn to packet instructions and wait for it to cool a little before mixing with the white chocolate and spreading it on a lined baking tray.
  • Scatter with leftover chocolates.
  • Take the bar of dark chocolate and turn it over so the smooth side is up. Use a knife to scrape the chocolate and get nice shards.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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