Gluten-Free Chocolate Bark

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.

gluten free chocolate bark
Bernard Callebaut



Recipe: 2 Layer White and Milk Chocolate Fruit and Nut Bark

Ingredients
  

  • 16 oz large bar (16 oz) Bernard Callebaut white chocolate
  • 16 oz 1 large bar (16 oz) Bernard Callebaut milk chocolate
  • 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

Instructions
 

  • 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.
  • Stir occasionally.
  • 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.
Tried this recipe?Let us know how it was!

Dark Chocolate Fruit and Nut Bark (Dairy-Free)

Ingredients
  

  • 16 oz 1 large (16 oz) Bernard Callebaut dark chocolate bar
  • Various nuts as stated in above recipe
  • Various dried fruits as above recipe

Instructions
 

  • 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.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free chocolate bark
gluten free chocolate bark
gluten free chocolate bark

gluten free chocolate bark


Gluten-Free Peppermint White Chocolate Bark

Gluten Free White Chocolate Peppermint Bark
Gluten Free White Chocolate Peppermint Bark


Last week I was in Amaranth Foods here in Calgary and came across a display of Candy canes with a gluten free sign.
Aren’t all candy canes gluten free?
Actually- most are not.
Unfortunately everything you buy that is processed has to have its ingredient label read carefully.
I took home a couple of boxes to try and was very impressed. Not only are these candy canes gluten free, they are vegan and organic.
Tru Sweets Organic Candy Canes are worth checking out.

I went back to Amaranth a couple of days later and picked up 7 boxes. I always try to get extra seasonal ingredients that are gluten free.
So what do you do with 7 boxes of candy canes? Make Peppermint White Chocolate Bark of course!
 

Gluten Free White Chocolate Peppermint Bark
Gluten Free White Chocolate Peppermint Bark


Gluten Free White Chocolate Peppermint Bark

 

Gluten Free White Chocolate Peppermint Bark

Gluten Free White Chocolate Peppermint Bark

Gluten Free White Chocolate Peppermint Bark
Gluten Free White Chocolate Peppermint Bark

Gluten Free Peppermint White Chocolate Bark

Ingredients
  

  • 3 cups E. Guittard White Chocolate Wafers (I purchase mine at Williams Sonoma here in Calgary)
  • 7 Tru Sweets Candy Canes

Instructions
 

  • Line a 8×8 baking pan with parchment paper.
  • In a small glass bowl over a simmering saucepan, melt white chocolate.
  • Chop candy canes in a nut grinder.
  • Spread melted chocolate evenly paper lined baking pan.
  • Sprinkle ground candy canes evenly over melted white chocolate.
  • Lightly press candy canes into chocolate.
  • Allow peppermint chocolate to set for a couple of hours.
  • Once set cut bark into squares.
  • Enjoy!
Tried this recipe?Let us know how it was!
Gluten Free White Chocolate Peppermint Bark

White Chocolate and Cranberry Scones

scones



I love scones!
Before my celiac diagnosis I used to get the white chocolate and berry scones from Good Earth bakery here in Calgary. They were so good and now that I am gluten free I’ve wanted to find a great gluten free one.
I think I found it!
These scones are super moist and not at all chalky. I love the chopped up white chocolate bits and the tangy dried cranberries that are in them.
Do you have pre-celiac foods that you would love to have again? Have you tried to convert the recipes? Any success?
I would love to hear from you and if you have any great recipes that you would love to share, please let me know. I will try them and if they work out will post them.

White Chocolate and Cranberry Scones

Ingredients
  

  • 3/4 cup rice flour
  • 3/4 cup tapioca starch
  • 3/4 cup cornstarch
  • 2 1/2 tsp baking powder
  • 2 tbsp brown sugar
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 cup cold butter or vegan shortening
  • 2 eggs
  • 1/4-1/2 cup buttermilk
  • 2-3 squares white chocolate, chopped
  • 1/2 cup dried cranberries

Instructions
 

  • Mix the dry ingredients together in a stand mixer to combine.
  • Cut up cold butter and add to dry ingredients.
  • Mix quickly to combine (should resemble a coarse meal)
  • Add the buttermilk and eggs and mix until combined.Add white chocolate and cranberries and mix quickly. You do not want to overwork the dough, just a couple quick pulses will do.
  • Scoop out the dough into even portions. I have an extra large ice cream scoop that I like to use. It allows then equal sizes.
  • Place dough onto a parchment lined cookie sheet and bake in a 375 degree oven for 14-16 minutes.
  • Place on a rack to cool. Enjoy!
Tried this recipe?Let us know how it was!