Its less than a week to go guys!! I’m so excited!! Yet also so stressed that I haven’t finished everyones presents yet. That’s the only problem with making and baking presents, it always takes so much longer than you imagine! But this chocolate christmas bark is the perfect quick gift, that actually looks quite fancy!
Chocolate bark is ALL over Pinterest, especially at Christmas time. Its not really a very common treat over here in the UK, but I love how simple yet creative chocolate bark can be that I had to give it a go. You could literally chuck anything you like on there, its completely up to you.
I wanted to make mine really festive, so I added dried cranberries, pistachios, almonds, brazil nuts, walnuts, golden raisons and sprinkles!! Sprinkles at Christmas is just a given right?
You could easily make the chocolate christmas bark as gifts if you tempered the chocolate. That way you don’t need to store the bark in the fridge, and instead they can sit pretty under the tree! Tempering isn’t as hard as it sounds, so long as you have a digital thermometer. You can get them really cheaply on Amazon, so if you think you’ll get into a bark making mood it might be worth investing!
Its a case of ensuring the chocolate heats, cools and then heats again but to exact temperatures. Not too tricky! Then you can make slabs of chocolate christmas bark to your hearts content. So have I tempted you? Chocolate! Pistachios (my fave!)! Cranberries! Can it get anymore christmasy!?
There isn’t really an exact ‘recipe’ to my chocolate christmas bark, as you could really use anything you like! But I’ve given some guidelines below!
Chocolate Christmas Bark
- 400 g milk chocolate
- 100 g white chocolate
- 120 g mix of dried fruit and nuts
- 1 handful of chopped pistachios
- 1 handful of sprinkles
- Firstly, line a large baking tray with baking paper and set aside.
- Put three-quarters of the chocolate in a bain-marie and melt on a very low heat. Stirring ocassionally, melt the chocolate slowly until you reach 45C on a thermometer. Remove the bowl from the heat and add the remaining chocolate, stirring continuously until the chocolate has melted and it has lowered in temperature to 27-28C.
- Return the bowl to the heat and stirring constantly, heat it for 1 minute or until it has increased to 28-29C. Spread the chocolate evenly onto the prepared baking paper. Scatter your dried fruit, nuts and sprinkles over the chocolate.
- Then repeat the tempering process for the white chocolate and drizzle over the chocolate bark.
- Leave to set at room temperature, and then break into shards. Store in an air-tight container.