Unleash you and/or your child’s inner Picasso with this very art nouveau dahhhling chocolate concoction!  If ever there was a thing the word concoction was invented for THIS is it.  Goopy melted dark and white chocolate swirled together before literally throwing all manner of jewel like fruits, nuts and seeds into a scattered carefree ensemble across the top.

I talk a LOT about chocolate on this blog.  Mostly because I love chocolate but also because it’s a deliciously fantabulous thing that comes in SO many different guises and is SO versatile.  It can be found in the most decadent of desserts to mouth-watering savoury dishes and everywhere in between!

I think I’ve also tried pretty much all chocolate on the planet.  And I’m sorry to any American readers but I DO NOT like your white chocolate Hershey’s kisses!!  There are a few that absolutely stand out on the chocoholic spectrum.  Cadbury because I grew up with it.  Hotel Chocolate because it’s rich and luxurious and I like to put on a posh frock and a tiara and pretend I’m a princess when eating this stuff.  Conscious Chocolate because it’s raw and 100% vegan.  And now Doisy & Dam.  This stuff is bona fide delicious artisan chocolate with an absolute plethora of unusual and disgustingly delicious flavours.

Here I’ve used their Lemon, Poppy Seed & Baobab alongside Goji & Orange to make a very traditional St Clements flavour combination!

And honestly, this couldn’t be simpler to make.  Melt, melt, drizzle, chuck, chill.  Done! ?

You can be as fancy as you want.  Swirl, don’t swirl – who cares, this chocolate work of art is YOURS!  What you put on top is also kinda up to you, but I wanted to marry the flavours to the St Clements theme.  Golden sunshine dried apricots and extra goji berries, whole almonds alongside flax seeds and chia seeds for a healthy bit of ooomph and nutty crunch.

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