Ingredients

• 200g dark chocolate melts, melted
• 150g milk chocolate melts, melted
• 20g pkt Dr Oetker Giant Chocolate Stars

Gingerbread stars

• 100g (1/2 cup, firmly packed) brown sugar
• 125ml (1/2 cup) golden syrup
• 50g butter
• 340g (2 1/4 cups) plain flour
• 75g (1/2 cup) self-raising flour
• 1 1/2 tablespoons ground ginger
• 1 1/2 teaspoons mixed spice
• 1 teaspoon ground cloves
• 1/2 teaspoon bicarbonate of soda
• 1 egg, lightly whisked
• 330g pkt royal icing
• 60ml (1/4 cup) fresh lemon juice, strained
• Assorted sprinkles, to decorate
• Edible glitter, to decorate

Method

• Step 1 For gingerbread stars, place the sugar, golden syrup and butter in a saucepan over low heat. Cook, stirring, for 3-5 minutes or until the butter is melted and the sugar is dissolved. Set aside for 5 minutes to cool.
• Step 2 Combine the flours, ginger, mixed spice, cloves and bicarb in a large bowl. Add the sugar mixture and egg. Stir until combined. Turn the dough onto a lightly floured surface. Knead until smooth. Divide into 2 portions. Shape into discs. Cover. Place in the fridge for 1 hour.
• Step 3 Preheat oven to 170C/150C fan forced. Line a large baking tray with baking paper. Roll out 1 portion of dough on a lightly floured sheet of baking paper until 3-4mm thick. Reserve the remaining dough for another use (see top tips, p14). Use different sized star cutters to cut out stars. Place the stars on the prepared tray. Bake for 10 minutes or until lightly golden and crisp. Set aside on the tray to cool completely.
• Step 4 Place the royal icing in a bowl. Add the lemon juice. Use a balloon whisk to whisk the icing for 3-5 minutes or until thick and increased in volume. If the icing is too thick and stiff to pipe, add a little hot water and whisk again to loosen it up slightly. Place the icing in a piping bag fitted with a 1-2mm plain nozzle. Decorate the stars with the icing, sprinkles and glitter. Set aside for 3-4 hours or until set.
• Step 5 Line a large flat baking tray with baking paper. Spread the melted dark chocolate over the prepared tray to form a 25 x 35cm rectangle. Pour the melted milk chocolate over the top and use a spatula to create a swirled effect. Set aside for 2 minutes or until the chocolate is almost set.
• Step 6 Decorate the chocolate bark with the gingerbread stars and chocolate stars. Set aside for 2 hours or until set. Cut into randomly sized pieces.