This treat is so simple to make that it barely needs a recipe! I absolutely love making chocolate bark, it’s almost like creating a piece of edible art. Swirling the chocolates together and decorating the slab with your favourite toppings is actually quite relaxing, and you have a delicious treat to enjoy at the end of it.
Although this recipe is very easy you will want to take care when melting the chocolate. The microwave is always an option but to be on the safe side I always melt my chocolate by chopping it finely and placing it in a clean, dry bowl over another bowl or pot of boiled (not boiling) water. Ensure that the bottom of the chocolate bowl is not touching the water and let the residual heat gently melt the chocolate.
The sky really is the limit when it comes to making chocolate bark, and you can customise it by using different types of chocolate (dark, milk, white, caramel.. all four? haha) and all sorts of toppings! Here are a few topping ideas:
- dried fruit like cranberries, apricots and pears
- any kind of whole, chopped or slivered nut, raw or salted
- candied orange peel
- toasted coconut flakes
- mini marshmallows
- salted pretzels
- orange zest
- goji berries
- other small chocolates like smarties, speckled eggs and malt balls
- chopped cookies or crackers
- toasted seeds
- if you are using white chocolate you could use gel food colouring to create different colours
Whether you’re making this as a treat snack or wanting to make an edible gift for someone you can really play around and have fun with this – enjoy!
HAZELNUT, CRANBERRY & PISTACHIO CHOCOLATE BARK
- 200g dark chocolate
- 150g white chocolate
- 60ml (¼ cup) blanched hazelnuts, roughly chopped
- 60ml (¼ cup) dried cranberries
- 60ml (¼ cup) shelled pistachios, roughly chopped
1.) Place a piece of baking paper on a large baking tray and set to one side.
2.) Melt the dark and white chocolate (see notes above). Pour the dark chocolate onto the tray and spread thinly into a rough rectangular shape.
3.) Drizzle the white chocolate over the dark chocolate. Here comes the fun part – use a skewer to swirl the white chocolate into the dark chocolate and create beautiful patterns.
4.) Sprinkle the hazelnuts, cranberries and pistachios over the chocolate. Work quickly to get the toppings on before the chocolate sets. Put the bark to one side to cool and harden, preferably at room temperature.**
5.) Once the chocolate has set you can cut or break it into pieces. Store in an airtight container in a cool place.
**Note: it is preferable to let your chocolate set at room temperature, but if it’s a very hot day pop the tray in the fridge for a few minutes. Try not to leave the chocolate in the fridge for too long as this may cause discolouration.