Banoffee Chocolate Bark


  • 3 bars (3 x 85g) Seed and Bean Sicilian Hazelnut dark chocolate (coarsely chopped)
  • 1 pot Banoffee HOU



  1. Line a large baking sheet with parchment paper. Set aside.
  2. Melt the chocolate bar using a double broiler or in the microwave. If you melt the chocolate in the microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, set aside.
  3. Pour the melted chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer. Pour Banoffee HOU in parallel lines on top of chocolate. Run a fork through the two layers to form swirls.
  4. Allow the bark to set completely in the refrigerator (about 15-20 minutes). Once hardened, break into pieces as large or as small as you want.