Homemade Chocolate Bark
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Feeds 4 - 6 people 
Prep time 30m
Cook time 60m
Description
Think outside the box with chocolate bark. Maybe next time try another one of my favourite combinations: dark chocolate, candied ginger, toasted nuts and coconut. Don’t forget that chocolate needs tender loving care too.
- 200g Dark chocolate
- 100g White chocolate
- Handful Dried cranberries
- 30g Chopped pistachios
- Line a square baking tray with parchment paper.
- Add the dark chocolate to a heat resistant glass bowl and place over a small saucepan of simmering water. Chocolate should be melted slowly and gently so keep an eye on the heat and adjust accordingly. As the chocolate begins to melt move it around making sure it does not burn.
- Once melted, pour the chocolate into the prepared tray.
- Spread the chocolate as evenly as you can with a spatula. I prefer thin chocolate bark but the thickness is down to personal preference.
- In another heat resistant glass bowl repeat the melting process, this time with white chocolate. Be aware that white chocolate is notoriously difficult to melt due to its high fat content. I use the bain-marie technique of using a heatproof bowl over a pan of barely simmering water, but many prefer using the microwave. Either way, the key is slow and steady. If you do start to notice lumps forming, quickly remove the bowl from its heat source and add a teaspoon of butter, mixing it in rapidly to re-emulsify.
- Pour the melted white chocolate onto the dark chocolate. With the tip of a toothpick or cocktail stick blend the two chocolates to create swirling patterns.
- When you are happy with the design scatter over the toppings, in this case dried cranberries and chopped pistachios. Gently press them into the chocolate and place in the fridge for 30 to 40 minutes, or until set.
- Give the whole tablet as a gift or break it into angular pieces and wrap in tissue paper or acetate. Finish with a ribbon and a little handwritten label.
