Jalebi Chocolate Bark

Preparation

1. Start by making your sugar syrup. In a medium saucepan, add your sugar and water over a medium heat, stirring until the sugar dissolves. Then bring to a rolling boil over a higher heat for about 5 minutes until the syrup is thick - check the consistency using two spoons. If when the syrup is pulled apart, it makes two strands, you’re good to go! Leave aside on the lowest heat.

2. For the jalebi, get your veg oil for frying on the heat while you make the batter. Sift the flour, cornflour, baking powder and bicarb into a large bowl. Whisk together and make a large well.

3. Add your soy yoghurt, followed by the soy milk. (Add the lemon zest if using and stir through. The mixture should be a thick pancake batter consistency. Pour into a squeezy bottle.

4. Drop a couple of drops of batter into the oil and if it fries, it’s ready. Add swirls of batter to the oil in the classic jalebi shape or have fun and create your own. Fish them out with a skewer or slotted spoon after 1-2 minutes and drop straight into the sugar syrup. Soak for a minute each side and then set aside to make your bark.

5. Melt your chocolate in the microwave and then pour out onto 2 lined baking trays (that will fit in your fridge or freezer). Add your jalebi swirls as well as any fruit and nuts you like. Refrigerate for at least an hour or pop in the freezer for 15 minutes. Cut into shards and serve.