One of the easiest candies to make is chocolate bark. Last Christmas I posted a recipe for pretzel bark and this Christmas I thought I’d ramp up the recipe. In fact, this has two different barks featured.
This bark was inspired by my many trips to Soma Chocolates in Toronto, Canada. Soma uses high quality chocolate from around the world and puts their own unique spin on the chocolate sold.
One of my favourite things to purchase is their round bars with apricots, hazelnuts and other fruits and nuts on top.
I thought with having Bernard Callebaut Chocolates here in Calgary, and access to their large bars of bittersweet, semi-sweet, milk and white chocolate I’d make some large slabs of bark myself to have on hand this Christmas season.
I made a large slab of dark chocolate bark (for the dairy free folks) and a 2 layer white chocolate-milk chocolate bark.
Both had various nuts and seeds on top.
It is a simple, yet elegant gift to make as well as shows greatly when presented on a platter for your guests to enjoy.
Recipe: 2 Layer White and Milk Chocolate Fruit and Nut Bark
I large bar (16 oz) Bernard Callebaut white chocolate
1 large bar (16 oz) Bernard Callebaut milk chocolate
Chopped apricots, cranberries, dried blueberries, raisins, other dried fruit
Variety of nuts (toasted hazelnuts, almonds, walnuts and cashews, macadamia nuts, pumpkin seeds, and pistachios)
Gluten free pretzels
In a double boiler on low-medium heat, melt broken up milk chocolate bar.
Stir occasionally. Once melted, take off heat, stir really well until smooth.
Line a cookie sheet with parchment paper.
Pour melted milk chocolate onto parchment paper and refrigerate until chocolate is hardened.
Once hardened, you can then start the 2nd layer.
In double boiler, on low-medium heat, melt broken up white chocolate bar.
Once melted, take off heat and stir until chocolate is very smooth.
Remove hardened chocolate from fridge and pour melted white chocolate over top.
Work quickly for you do not want the milk chocolate to start melting.
Spatter various nuts and fruit on the melted white chocolate. Have fun with patterns.
Return chocolate to refrigerator to harden again.
Once hardened, I store my bark in a sealed container in the fridge until I’m ready to serve it.
Recipe: Dark Chocolate Fruit and Nut Bark (Dairy-Free)
1 large (16 oz) Bernard Callebaut dark chocolate bar
Various nuts as stated in above recipe
Various dried fruits as above recipe
In double boiler, melt broken up dark chocolate bar. Stir occasionally.
Once melted, stir really well until very smooth.
Line a baking sheet with parchment paper.
Pour melted chocolate onto the paper.
Scatter various nuts and fruit on the melted chocolate.
Harden in the refrigerator.