Chocolate Bark

Chocolate Bark

This Chocolate Bark is our simple Christmas take, made with dark chocolate with almond and cranberry topping. The recipe is easy whilst you can make it look so 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 our Chocolate Bark: the Christmas edition.

Get creative with different topping ideas depending on what you have in the kitchen or your dietary needs. Seeds, hazelnuts, sea salt, a drizzle of honey, candied orange pieces. Even melt some white chocolate to make it extra colourful! Use a skewer or toothpick to create patterns and a swirl effect in the chocolate.

How to make Chocolate Bark?

The key is melting the chocolate with a bain-marie and tempering from hot to cold by removing from the heat and immediately spreading to the baking sheet to cool. This will achieve the glossy finish. When adding your toppings, you may need to gently press down to ensure they get stuck to the chocolate when it solidifies.

use vegan dark chocolate

I find the best way how to cut into pieces is to run a large knife blade under the hot water tap until the blade is hot. Then cut the chocolate into neat pieces. Use a kitchen towel to wipe the blade clean after each slice to achieve a neat cut. Store in the fridge to avoid it melting.

Packaging & Decoration

We recycle cellophane bags and use ribbon to tie together the top. The see-through cellophane showcases them perfectly! You can also use baking paper to separate the sheets.

Use this recipe to build a Christmas Hamper

We have many more ideas to build a Christmas foodie Hamper gift to give to your loved ones this year. Check them out in the link here!

Chocolate Bark
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Chocolate Bark Recipes (Christmas Edition)

Our easy recipe for Chocolate Bark, get creative and explore different toppings, here we use our Christmas toppings which are gluten free and vegan.
Keyword chocolate, chocolate slab, christmas, gifting, gluten free, vegan
Prep Time 15 minutes
4 hours
Servings 8

Ingredients

  • 200 g dark chocolate vegan
  • 2 tbsp flaked almonds
  • 2 tbsp dried cranberries
  • 2 tsp orange zest

Instructions

  • 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 doesn't 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 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. To achieve a smooth cut, run a large knife blade under the hot water tap until the blade is hot. Then cut the chocolate into neat pieces. Use a kitchen towel to wipe the knife after each slice.
  • Store in the fridge up to 2 weeks.

Video


Did you feel inspired to try this recipe? Get in touch and let us know in the comments below!

Need some Christmas Inspo?

See more of our Christmas recipes below to build a Christmas Hamper!

Ideas to build the perfect homemade gift this Christmas!

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