Say hello to our favourite festive chocolate bark! It’s a totally delicious combo of milk and white chocolate swirled together and sprinkled with pistachios, cranberries, gold dust and edible sparkly silver stars.
Our Christmas chocolate bark is oh so easy to make and deliciously pretty to look at. It’s the perfect Christmas recipe and ideal as a last minute edible gift… if you can part with it that is….
Christmas Chocolate Bark Recipe
Deliciously festive easy chocolate recipe.
- 200g milk chocolate
- 120g white chocolate
- handful of crushed pistachios
- handful of dried cranberries
- a pinch of gold dust
- a pinch of edible silver stars
- Line a small tray (approx. 30cm x 15cm) with greaseproof paper.
- Break the chocolate into two separate bowls, one for the milk and one for the white. Melt the chocolate by standing the bowls in boiling water and stirring the chocolate until it's all melted.
- Pour the melted milk chocolate into the tray and flatten with a spatula, then drizzle over the white chocolate and swirl it into the milk chocolate using a cocktail stick.
- Whilst the chocolate is still melted sprinkle over the pistachios, cranberries and decorate with gold dust and edible silver stars.
- Put the chocolate bark into the fridge to set hard. Once it's set, break it into pieces and eat.
Make Christmas chocolate bark your way
- switch the milk chocolate for dark chocolate
- add any type of nuts or fruit you like
- decorate with whichever sprinkles you fancy
- add a sprinkling of smashed candy canes
How do you break chocolate bark?
Once the chocolate has set in the fridge, just tip it from the tin and break the chocolate into pieces, I tend to just tap it with the end of a rolling pin.
How do you store chocolate bark?
Well to be honest it never really needs storing for long… but once broken, I do keep the pieces in the fridge in an air tight container – I remove from the fridge about 20 minutes before eating, it just tastes extra nice that way.