Sieve the fondant icing sugar into a large bowel (reserve 2-3 tbsps).
Make a well in the centre and add
the water. Using a wooden spoon, mix the sugar and water to form a smooth
paste.
Gradually draw in more of the
fondant icing sugar to create a thick paste. If necessary, add more drops of
water and continue mixing until the mixture forms a ball (it should not be
sticky or too dry)
Transfer to a clean work surface
with the reserved icing sugar and knead until smooth. Roll the icing out and
stamp as desired.
For the Bark
Pre-heat the oven to 90°c
Line a baking tray with non-stick
parchment paper. Place the chocolate bars on the tray and place in the oven for
10 minutes or until melted, watching closely not to burn.
Using a skewer or toothpick swirl
the white and milk chocolate together to create a marbled pattern.
Working quickly to avoid the
chocolate hardening, decorate with your chosen toppings and fondant stamps,
pushing them gently into the chocolate. Next, garnish with your sprinkles of
choice along with our Demerara sugar.
Put to set in the fridge for an
hour or until solid.
Serve the Bark up, ready to break
and share, Enjoy
