1. Place a heatproof bowl snugly over a saucepan with a little water in the bottom (but not enough that it touches the base of the bowl). Bring to a gentle simmer, then lower the heat and start breaking your chocolate into the bowl, working with one type of chocolate at a time. Stir with a spoon or spatula until smooth and completely melted. Set aside the bowl.

2. Place another bowl of chocolate over the simmering water until it melts, then repeat process with remaining chocolate colours (each in separate bowls).

3. Line a baking sheet or thin tray with baking paper. Pour one bowl of the melted chocolate onto the lined tray and spread evenly using a spatula. Repeat with other bowls of melted chocolate to create sections and layers of different colours – swirl with a skewer for a more marbled effect. Make it as thin or as thick as you like, but about half a centimetre is a good thickness for snapping the bark into shards.

4. While the chocolate is still soft, add your toppings. Transfer the tray to the fridge for a few hours to set. Once completely set, break into rough shards.

If you like this recipe try Katrina's DIY creme eggs and Easter egg rocky road.

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.