Chocolate Bark

I’m not entirely sure you can call this a recipe, maybe just more of a suggestion. These shards of embellished chocolate make lovely Christmas presents. The flavours here are merely a suggestion, experiment with them! Any combination of dried fruit, nuts or seeds would work wonderfully.

200g milk chocolate
50g pistachios, shelled.
Flaked sea salt

  1. Break the chocolate into a heatproof bowl and heat over a pan of simmering water. Don’t let the water touch the bottom of the bowl.

  2. Crush the pistachios with the back of a large knife.

  3. Once the chocolate is melted, spread thinly onto a baking sheet or a piece of greaseproof paper and sprinkle with the pistachios and sea salt. Don’t be shy with the salt, trust me.

  4. Leave at room temperature to set. Once completely cool, break into shards.

200g dark chocolate (at least 70%)
25g flaked almonds
50g crystallised ginger

  1. Preheat oven to 180ºC fan.

  2. Break the chocolate into a heatproof bowl and heat over a pan of simmering water. Don’t let the water touch the bottom of the bowl.

  3. Whilst the chocolate is melting, toast the flaked almonds on a baking tray, they should only need around 5 minutes in the oven until they’re golden - but keep an eye on them! Slice the ginger thinly.

  4. Once the chocolate is melted, spread thinly onto a baking sheet or piece of greaseproof paper. Scatter with the ginger and almonds.

  5. Leave at room temperature to set. Once completely cool, break into shards.

200g white chocolate
1 orange
75g dried cranberries
½ tbsp poppy seeds

  1. Break the chocolate into a heatproof bowl and heat over a pan of simmering water. Don’t let the water touch the bottom of the bowl.

  2. Meanwhile, zest the orange and chop the cranberries into smaller pieces.

  3. Once the chocolate is melted, spread thinly onto a baking sheet or a piece of greaseproof paper and top with the orange zest, cranberries and poppy seeds.

  4. Leave at room temperature to set. Once completely cool, break into shards.