Vanessa Kimbell recently organised another of her spectacular Christmas gift swaps where everyone takes along a homemade food gift and swaps it for a goodie someone else had made. Although I was unfortunately unable to attend. I thought Id share here what Id intended to take along. The theme was chocolate so I’m sure you can appreciate how long it took me to decide what to make. I finally decided Id make chocolate bark, which isn’t commonly seen here. I’m sure people will soon catch on, it’s incredibly easy to make and there are so many options, it is simply melted chocolate topped with your choice of fruit, nuts, biscuits or sweets and makes a lovely treat or gift.
Choosing the topping for my chocolate bark was easy. Id recently seen the most beautiful sugared cranberries in this post by my twitter friend, Barb of Creative Culinary. They are so incredibly festive. Id known as soon as I saw then that I would soon be making them! I thought they would make a lovely sparkly topping to some chocolate bark. I chose pistachios as another topping as I wanted a nut and thought the green of the pistachio would add a further festive touch to my bark!
As the chocolate is the main ingredient use the best quality chocolate you can, it really is worth the extra money, no point if it looks nice but doesn’t taste it! Barb’s recipe calls for sanding sugar, I’ve not come across that here but demerara sugar worked fine for me. This recipe isn’t for a huge amount but if you wanted more it could be doubled.
Vanessa is also accepting virtual entries to her gift swap so I am linking this up with her Lets make Christmas 2012
Sugared Cranberry and Pistachio Chocolate Bark
- 100 grams best quality milk chocolate
- 100 grams best quality dark chocolate
- 75 grams shelled pistachios
For the Sugared Cranberries (I made half of this recipe from Creative Culinary)
- 125 ml water
- 150 grams fresh cranberries
- 100 grams granulated sugar
- 75 grams demerara sugar
- 75 grams granulated sugar
To make the sugared cranberries see here. You could use dried cranberries instead but the sweet/tart burst from the sugared cranberries is so good.
- If you are making the sugared cranberries do this first so they have time to harden.
- Roast the pistachios on a baking sheet for around 10 minutes on 200 c, 400 f, gas 6. Remove from oven and allow to cool.
- Once the toppings are ready begin by cutting a piece of baking paper to the size of a baking sheet. Set the paper aside and put the baking sheet in the freezer, it doesn’t have to be for long if you pop it in before you start it will be cool enough by the time the chocolate is melted.
- Melt both chocolates together. I used a glass bowl over a pan of simmering water. Stir until completely melted
- Get the baking sheet from the freezer, put the ready cut baking paper onto the sheet and pour the melted chocolate straight onto the paper, spread the chocolate out into an even layer.
- Scatter the cranberries and pistachio nuts evenly over the chocolate layer.Put in the fridge to cool and harden which will take around 30 minutes.
- When the chocolate is hard break into pieces. I like uneven shards of bark so just snapped it randomly. If you prefer a more orderly appearance to your bark slice with a knife.
- Generally chocolate bark is stored in the fridge but the sugar on the sugared cranberries will melt if kept in the fridge so this bark really needs to be enjoyed fairly quickly after making, which is no problem as its so good!