Chocolate bark – two ways
I’m fairly certain that your house is like mine at the moment, a pre-Christmas whirlwind and a little chaotic. There are presents waiting to be wrapped in the spare room, cards that I’m fairly certain just aren’t going to get written this year, an excited small person asking each night if it will be Christmas in the morning and a to do list that’s getting a little out of hand. If it’s not and you are sitting in a calm and organised place then I salute you, you are a much more organised person than me.
It’s no secret that money is tight for us this year after Rich was made redundant so even more gifts than usual are hand made. For presents in the sweets and chocolate line of things I usually head straight for fudge or chocolate truffles but this year I’ve been playing around with chocolate bark.
I only really came across chocolate bark last year when my Pinterest feed started filling up with it. It looks fantastic and is super easy to make as well as cost effective. Popped in to a pretty bag and tied up with ribbon it looks like a lot of time and effort has gone into it when, to be honest, it hasn’t.
The bark itself can be made from a single type of chocolate but I like to use two and swirl them together. The toppings are limitless, they can be very simple or a chuck it all on affair. I’ve made a couple of suggestions below but it really is up to you, you’re only limited by your imagination or, if you’re in a real last minute present emergency, what ever is lurking in your kitchen cupboards.
A quick, easy and fun last minute gift or treat to put on the table. The combinations and topping choices are endless. The basic instructions for bark are exactly the same so I will just give general guidelines below.
Ingredients
- 200g milk chocolate
- 100g dark chocolate
- 2 handfuls of cinnamon dusted cranberries – I picked mine up at Aldi
- 200g white chocolate
- 100g milk chocolate
- 3-4 mini chocolate muffins, cut in to small cubes
Instructions
- Line a baking tray with greaseproof paper.
- Melt the chocolates separately, either in the microwave, checking and stirring every 30 seconds or in a bowl over a pan of simmering water.
- Pour the larger amount of chocolate on to the greaseproof paper, spreading out in a rough rectangle about 2 to 3mm thick.
- Pour the smaller amount of chocolate over the top and then swirl with a knife.
- Scatter over your topping, pressing very gently to make sure that they will set in the chocolate.
- Leave the bark on the side to set, or pop in the fridge if your kitchen is warm.
- Once set, break into chunks and package as you wish.
Notes
This is just a very basic guide with a couple of combination suggestions, it really is up to you what chocolate you use, the proportions and what you add on top.
This is a fantastic last minute gift, really quick to make and looks lovely in a pretty bag or jar tied with ribbon.
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