Holiday Chocolate Bark
I’ve been thinking about making this Holiday Chocolate Bark for a long time. I have no idea where I got this idea – I’ve never even made chocolate bark before. I mean, I’ve definitely eaten my fair share of it, but never actually made it. But as I was walking through the grocery store last weekend I decided it was time. Time for my first batch of chocolate bark. How hard could it be?
Let’s just say I’m not a good baker nor do I get much enjoyment out of making homemade cookies, candies or any other sweet treat. Waaaay too much effort. But this chocolate bark? Um, can’t get any easier. Chop chocolate, melt it, pour it in a pan and sprinkle on toppings. That’s it! Perfectly easy. Oh and of course perfectly delicious!
My favorite thing about this particular bark (other than I didn’t mess up, seize the chocolate and ruin the whole), is all the colors and textures from the toppings. I knew I needed something red and green – it isn’t called holiday chocolate bark for no reason! I went with tart cranberries, salted pepitas and roasted pistachios. Love, love, love how these look together. Then for some brightness, I added crumbled blanched almonds and diced dried mango. Yum!
Beautiful, tasty and in my opinion a healthy holiday treat. Chocolate has antioxidants which is good. And it’s topped with nuts and fruit. How bad could this be for you? Not bad! Not bad at all. Unless… you licked the spoon, the bowl, ate a handful of dried mango followed by some salted pepitas all followed by the obligatory taste test. Yea…then it’s not so good for you. Luckily I’m bringing all of this to work tomorrow (Merry Christmas Inova!) and won’t have the temptation at home! Hope you enjoy!
Holiday Chocolate Bark:
- 2 lbs good quality chocolate chopped – I used dark milk chocolate
- 1/3 cup or so each: dried cranberries, dried mango diced, blanched slice almonds crumbled, pistachios and salted pepitas or your favorite chocolate mix ins!
- Cooking spray and wax paper
- Coat a large baking sheet with cooking spray. Line with the wax paper, pressing to ensure the paper is stuck to the pan firmly.
- Heat 3″ water in a large pot over medium high heat and bring to a simmer. Place a large glass mixing bowl on top of pot ensuring the bottom doesn’t sit in the water – you’re creating a double boiler. Do not get any water IN the bowl. It will cause the chocolate to seize.
- Place 1/3 of the chocolate into the glass bowl – ensure NO water gets mixed into the chocolate. Stir with a spatula until melted. Add another 1/3 of the chocolate, stirring until melted. Repeat with remaining chocolate stirring until all chocolate is melted and smooth.
- Careful pour melted chocolate onto the wax paper coated baking sheet. Using the spatula, spread evenly into one layer.
- Immediately sprinkle on the toppings – adding as little or as much as you’d like. Refrigerate chocolate for at least 1 hour to cool and harden.
- Once set, remove chocolate and cut with a knife or break of shards with your hands. Test immediately (a must when making homemade candy) and enjoy!