2ingredients Individual Halloween Chocolate Bark

Chocolate candy barks are really no-brainers. They are super quick and easy. And they make the perfect last minute Halloween treats.

All you have to do is melt some chocolate, and re-mould it into whatever ways you fancy.

I am making individual ghostly chocolate barks.

Ghost chocolate bark

Ghost chocolate bark

These are pre-portioned, and very tidy. There is no need to cut your bar of chocolate bark into pieces and risk some of that good chocolate breaking into tiny smithereens.

Using cupcake liners and a muffin tin. I've melted some dark chocolate and dropped about 1.5 TBS into each cupcake liner.

Then using melted white chocolate, I piped ghostly figures and filled them in. Then using the dark chocolate again, I dotted the eyes and the mouths.

That's it!

Refrigerate for about 10 minutes, and it's ready to be popped out!

Popping chocolate bark out of the wrapper

Popping chocolate bark out of the wrapper

Happy Halloween everyone!

Individual Chocolate Bark

Individual Chocolate Bark

2 Ingredients Individual Halloween Chocolate Bark

  • 100 grams dark chocolate*
  • 40 grams of white chocolate*
  • muffin tin
  • paper liners ( the ones with waxed surfaces work better as it wont absorb all that good cacao fat)
  1. Chop your chocolates.
  2. Set a bowl over warm water, and place your chopped dark chocolate in it. Stir till they completely melted. Using a clean bowl, repeat with the white chocolates.
  3. Line your muffin tins with paper liners. Fill each muffin hole with about 1.5 tbs of dark chocolate. Gently smooth the surface with the back of a spoon.Reserve about 2 tbs of dark chocolate for the eyes and mouths
  4. Fill a pipping bag with the melted white chocolate and start pipping the outlines of the ghostly figures onto each muffin tin. This will help guide you to fill up (color) your ghosts in.
  5. Using brand new pipping bag, drop in the reserved dark chocolate and pipe the mouths and eyes
  6. Refrigerate till set. Pop it out of the liners if you wish.

 


Halloween Fougasse

It's time to get a little more festive!

Ghost Fougasse

Ghost Fougasse

With Halloween around the corner, I've shaped my fougasse into ghosts instead of their traditional leaf shapes.

All you need is a pizza cutter to cut your dough to ghostly shapes, and the back of the pipping tips for their eyes and mouths. 

Easy-peasy, right?

Boo!

Ghost Fougasse

Makes 3 ghosts

  • 2 grams instant yeast
  • 125 grams bread flour
  • 1/2 tsp salt
  • 1/2 tbs vegetable oil
  • 75 ml water
  • Seasoned salt (or just regular rock salt)
  1. In the bowl of a stand mixer, dump all the ingredients into a bowl. Using a dough hook, let the machine run on low speed until the dough comes into a smooth ball. (about 8-10 minutes)
  2. Transfer the smooth ball of dough into a greased bowl, cover with tea towel and let it rest for about 1 hour. 
  3. After an hour, tip the dough onto a lightly floured surface and roll it till it's about 1/4 inc thick
  4. Using a pizza cutter, run the wheels along the dough to create ghostly shapes. 
  5. Lightly flour the back of a pipping tip and press it down onto the 'ghosts' where the eyes and mouths are supposed to be. *tip : u might want to use a bigger pipping tip to create the mouths
  6. Repeat shaping the ghosts until you have used up all your dough
  7. Transfer the ghosts onto a greased baking sheet, cover with a tea towel and let it rise for about 40 minutes
  8. Preheat oven to 200C/400F. Using a pastry brush, brush some olive oil onto the ghosts and sprinkle with some seasoned herbs (I am using mixed herbs salt). Bake for 8 minutes, if you like a paler ghost, or 12 minutes if you like more color on your ghosts.