Chocolate Bark (the perfect handmade gift!)
Makes enough for two large jars.
This simple snack is a delicious way to nourish your guests, plus it will make your kitchen smell amazing. You can adjust the seasonings to suit your own tastes and play around with other herbs and spices that you enjoy. Feel free to top with crushed chocolate Easter Eggs to give it an Easter Twist! Delish
250g dark chocolate (around 62% is best)
1/3 cup Alison’s Pantry Shelled Pistachios
1/3 cup Alison’s Pantry Natural Almonds
1/3 cup Alison’s Pantry Natural Cashews
1/4 cup Alison’s Pantry Whole Cranberries
6 pieces Alison’s Pantry Crystallised Ginger
(each cut into small pieces)
1/4 cup freeze dried raspberries
Preheat oven to 140 degrees celsius. Spread the nuts out on a oven proof tray. Roast for 15 minutes. Set aside to cool completely before chopping roughly.
Break the chocolate into small pieces and place in a heatproof bowl or small pot that will fit over a larger pot of water that has just been brought to a rapid simmer. Turn off the heat and let the chocolate sit without stirring until 2/3 melted. Stir to melt the remaining chocolate.
Line a large baking sheet with baking paper. Pour the chocolate onto the sheet. Use the back of a spoon to spread it out. Sprinkle the nuts and other ingredients on top. Work fast so that the chocolate doesn’t start to set. Place in the fridge or freezer to set.
Use your hands to break into pieces that will fit into the neck of your jar.
Store in the fridge or in a cool part of your pantry for up to 1 month.