I’m not sure I’d strictly call this one a recipe, it’s more like my grown-up version of chocolate crispy cakes. Melted chocolate with added tasty stuff! I suppose it’s even easier than chocolate crispy cakes - after all, who can be bothered with that momentous effort of stirring in rice crispies. Phew, i’d rather just sprinkle tasty stuff on top and leave it at that….
The perfect chocoholic’s Christmas treat - it makes a great gift, broken into shards and packed into cellophane bags. Just add anything you fancy. Here are some festive flavour combination ideas:
Candied orange slices with chopped brazil nuts Crushed candy canes Glace cherries with cubes of brandy infused christmas cake Toasted hazelnuts and whole Ferrero Rochers Or this cranberry, pistachio, almond and crystallized ginger version - with all the colours and flavours of Christmas.
The good thing about this recipe is that it’s really forgiving too. Use less chocolate for a thinner chocolate bark (as I did in the photos) or use more for thicker base (as I’ve done in the video below). Go as heavy or sparse as you like on the toppings. One tip for you - I find it best to let the chocolate set at room temperature, and then store it at room temperature (ideally somewhere where you don’t get big temperature fluctuations). Storing it in the fridge will set it faster, but you’ll probably find that condensation forms on the chocolate after taking it out of the fridge. This causes something called sugar-bloom - where the condensation evaporates and leaves lighter coloured spots on the chocolate - which aren’t very attractive if you’re giving it as a gift. Of course if you’re making this for you, and you like the crunchy crack of chilled chocolate, then you can set and store it in the fridge. Keep it in a sealed container and eat straightaway (like you need to be asked!). If you are after another gift idea you could try my Christmas Truffles. They also make a lovely homemade edible gift!
Chocolate Bark with nuts, cranberries and ginger Recipe:
