Holiday Bark

I might have mentioned how much I love chocolate, but I don't think I've ever mentioned that I dearly love white chocolate above all. Of course this is also the most unhealthy chocolate there is. So I very rarely allow myself the indulgence. But when there are holiday's there are holidays, and I let my self indulge and be happy. So this year I made something called Holiday bark. I didn't have an exact recipe when I made it, but it is all very very easy. Basically you just need three things, dark chocolate, white chocolate and dried cranberries.  I think this was one of those things most of my friends raved about getting this year. A perfect combination of sweet white and bitter dark, with the softness of the sour red. Yummy yum yum!

Holiday Bark

White and dark chocolate chunks with cranberries By
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1 kg White chocolate
600 g Dark chocolate
100 g dried cranberries
Prep time:
Cook time:
Total time:
Yield: 24 Large pieces

Melt the chocolates separately, in a double boiler. The double boiler is to make sure you don't singe the chocolate, but you can do without if you are very careful, I recommend the double boiler. Be extra careful with the white, it easily melts and burns.

Chop up all the dried cranberries to smaller pieces, they do not be very small. Add most of the cranberries in the white chocolate, set some of the cranberries aside to spread on top later. Line a pan, I lined a pie pan, that worked perfectly.

Pour in the melted dark chocolate and let it cover the bottom. Leave a little to sprinkle the top later. Gently pour the white on top of the dark. make sure to do is slowly, so as the white won't spread the dark, you need them to layer. You may want to pop it in the frigde for 10 minutes to cool and harden a little before you pour, but that will make unnatural straight lines when you cut the chocolate later.

After you've poured the white on top, drizzle the rest of the cranberries on top of the white, and then use a spoon or a spatula and make a web of dark chocolate on top.

Place the chocolate in a cold place, and let it harden. Once hardened, take it out of the pan and start chopping it into large bits (about 1 by 1 inch). The chocolate will have a slight life of it's own, and the pieces will not be completely square. I think that gives them an extra nice look.

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