Kikorangi Triple Cream Blue and Dark Chocolate Bark
Made with Kikorangi Triple Cream Blue
These simple ingredients create a great sweet and salty flavour combination.
Prep Time
15 MINS
Cook Time
15 MINS
Serves
8
Ingredients
- 250g 62% cacao chocolate
- Handful dried apricots, chopped
- ¼ cup slivered almonds, lightly toasted
- ¼ cup Kāpiti Kikorangi cheese, chilled and
- chopped into coarse crumbs
- ½ orange, zested into long strands
Method
- Line a Swiss roll tin, or similar-sized tin, with foil. Melt the chocolate in a bowl placed over a pan of gently simmering water, ensuring the bowl doesn’t come in contact with the water. When completely melted, pour onto the tray and spread with a spatula.
- Working quickly (before the chocolate sets), scatter with apricots, almonds and Kikorangi crumbs. Finish with a sprinkle of orange zest. Leave to set.
- Break into shards and serve with coffee. (As the chocolate is not tempered the bark is best eaten on the day it is made.
You may also like
Bee's Knees Cocktail
Kāpiti’s Smoked Havarti is the bee’s knees of cheese. Buttery, smooth and subtly smoky, it’s the perfect companion for the botanical tones of honey, citrus and gin.
Grilled Peach & Blue Cheese Salad
Decorated with Kapiti Kikorangi, this is an easy to assemble yet flavourful salad.
Greek Pastitisio
Kāpiti Gruyere Cheese in this baked pastitisio introduces an electrifying bite to a wholesome dish.
Kikorangi, Cauliflower & Pomegranate Salad
A crowd stopping cauliflower salad, erupting with pomegranate seeds and our alluring kikorangi.
AT KĀPITI WE ARE RELENTLESS IN OUR PURSUIT OF TASTE.
We embrace exploration far removed from the ordinary.
The
Tasting Board
We are passionate in our pursuit of taste. If you are too, sign up to our ‘Tasting Board’ for a taste of what we’re up to.