Chocolate Bark

This recipes is such an easy one whilst looking really fancy! A great way to impress guests as a sweet snack. You can play around with the toppings and even the chocolate types. Here is the Christmas edition.


200g dark chocolate

2 tbsp flaked almonds

2 tbsp dried cranberries

2 tsp dried orange zest

First, lightly toast the almonds in a dry frying pan for about 2 minutes, keep a close watch to ensure they don’t catch and burn.

Next, break the chocolate into smaller pieces and place in a bowl over a sauce pan of water (bain-marie), make sure the boiling water doesnt touch the bottom of the bowl.

Leave the chocolate for 5-10 minutes to melt, stirring occasionally.

In the meantime, prepare a flat baking tray with a baking sheet.

When the chocolate is completely melted, pour it onto the baking sheet and using a spatula spread into a square, you want it to be around 1/4 inch thick.

Sprinkle over the almonds, cranberries and orange zest whilst the chocolate is still warm. Leave in a cool place for 4 hours to completely set or if you have room place in the fridge to for 1 hour.

Cut into smaller pieces; I usually do 8 pieces per 200g of chocolate if it is for gifting, or I cut into bite size pieces if serving immediately.

Store in the fridge up to 2 weeks.

TOP TIP: Play around with different ingredients depending on what you have in the kitchen or your dietary needs like seeds, hazelnuts, sea salt, a drizzle of honey, candied orange pieces and even swirl in some white chocolate to make it extra colourful!

TOP TIP: These are great as a Christmas gift, I use clear cellophane to wrap a few slices. Check out more of our Christmas Hamper recipes below

Did you try this recipe? Get in touch and let us know!

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