A Christmas Bark

As we all know, chocolate is enjoyed in many different forms the world over. I think it is probably the most celebrated and enjoyed food ever, but that is just me. I also believe chocolate is one of the food groups too. As you know, we spent Christmas Eve with Priscilla and her family, My Fun Christmas Loot and as always, making the meal is a combined effort. We all make portions of the meal and desserts, sharing our recipes and sharing the love with everyone. Priscilla had requested my green beans with caramelized shallots Video #19 – Green Beans with Caramelized Shallots and a salad, so I made my Christmas salad with pomegranate seeds, spiced candied pecans and lemon vinaigrette Add a Little Lemon. But I also brought my cashew brittle Video #21 – Cashew Brittle – Part 2 and a fun Christmas bark with both white and dark chocolate, toasted almonds and dried cranberries as well. Priscilla had made a fabulous roast, sweet potato gnochies, and a variety of desserts as well. Our friend Laura brought a variety of delicious pies and desserts. Everything was scrumptious, and only a little decadent. 🙂

Chocolate is often made into a “bark”, which once set is broken apart and enjoyed piece by piece. It is called a bark because the chocolate is layered in a flat sheet pan and usually has nuts, fruit, candies or other toppings embedded into the top “layer” of the chocolate. It is a figurative use of the “tree skin” kind of “bark,” based on the vague resemblance of the confection to very rough tree bark.

Chocolate barks are very easy to make and are also very colorful and festive. The sky is the limit to what you can use as toppings. This time I used toasted almonds and dried cranberries and topped the bark with them.

Toasted Almond and Cranberry Chocolate Bark

1 1/2 cups semi-sweet or dark chocolate (or chocolate chips)

1/2 cup white chocolate (or chcolate chips)

1/4 cup dried cranberries

1/3- 1/2 cup toasted almonds

Toast the almonds until they are lightly golden and set aside.

Line a baking sheet with parchment paper.

Melt the dark chocolate completely. I used chocolate chips and melted them in the microwave, but you can also melt them on the stove in a double boiler too. Spread the melted chocolate evenly over the parchment paper in a thin layer.

Melt the white chocolate in the same way and add dollops of white chocolate onto the dark chocolate.

Take a knife and carefully swirl the white chocolate into the dark chocolate.

Sprinkle the toasted almonds and the dried cranberries over the top of the chocolate while it is still soft.

Refrigerate for at least 1 hour or enough to let the chocolate set and harden. Once it is set, carefully break it apart with your hands and enjoy.

Stay safe and stay well Everyone. ‘Til next time.