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Swirly Whirly Chocolate Bark

Swirly Whirly Chocolate Bark

Brought to you by: OcadoLife

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Easy to make and customise, this slab of Swirly Whirly Chocolate Bark makes a great gift, or break it into shards to decorate cakes. Recipe developer Jenny White created it to go on top of our Easter Egg Hunt Cake, but it’ll work at any time of year – don’t limit the fun to Easter! Simply mix and match the melted chocolate you choose and swap the toppings for your favourite sweets.
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  • 1 drizzle sunflower oil, for the tin
  • 400g dark chocolate, broken into pieces
  • 400g white chocolate, broken into pieces
  • 75g Mini Eggs, two-thirds crushed with a rolling pin
  • 5 mini Creme Eggs, halved
  • 5 Lindt Mini Gold Bunnies


Step 1

Lightly oil a 33 x 23cm roasting tin and line with baking paper. Melt the dark and white chocolate in separate bowls set over 2 pans of simmering water, stirring occasionally, until smooth.

Step 2

Pour the dark chocolate into the lined tin and spread it out to fill the base. Drizzle over the white chocolate, then use a skewer to gently swirl it around to create a marbled pattern.

Step 3

Scatter over the whole and crushed Mini Eggs, Creme Eggs and Lindt Mini Gold Bunnies, then pop in the fridge to set for 1 hr, or until needed. Leave it whole for an impressive Easter gift, or break into shards to decorate your cake.

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