This 3 ingredient Chocolate, Cranberry & Roast Almond Bark takes less than 5 minutes to prepare and makes the perfect gift for family or friends!
Okie dokie… you know that Christmas is coming a-callin’ when you start seeing chocolate bark recipes popping up here and there. And so here’s my favourite version to add to the collection – yep, my Chocolate, Cranberry & Roast Almond Bark is all kinds of chocolatey fabulousness. All kinds.
Oh and did I mention that it’s super simple to make? You only need 3 ingredients – chocolate, almonds and cranberries AND it will be ready in 5 minutes. In fact, it will take longer to set in the fridge than it will for you to prepare! How good is that!
Soooo! To make these shards of awesomeness, you simply melt some chocolate in the microwave and spread it into a baking paper lined tin. If you’d like a marbled effect, all you need to do is pour the melted milk/dark chocolate into the tin and then add dollops of white chocolate and swirl with a skewer. Then, working quickly, place the almonds and cranberries all over the top of the bark and pop into the fridge to set. Take the chocolate bark out of the fridge and place onto a chopping board. Using a sharp knife, cut the bark into shards (you can, of course, just try to shatter the bark by dropping it, but there’s no way my obsessive-compulsive-neat-freak-side would ever allow that).
Actually, that’s exactly the thing I find hilarious about chocolate bark! It’s meant to look ‘imperfect’ and just like someone has carelessly shattered it into pieces. BUT, if we’re being honest… you really need to cut it with a knife into perfect shards to make it look pretty! Ahhh, the art of trying very, very hard to make something look ‘imperfect’. Seems logical, right? Yep, it gives me the giggles too.
Now if you’re already starting to think about Christmas (OMG me too – you kindred spirit you!!), then start thinking about who you could make this for as a yummy foodie gift. Trust me, this Chocolate, Cranberry & Roast Almond Bark is the perfect pressie for anyone out there who doesn’t particularly love the super-sweetness of rocky road or fudge (do such people exist??). BUT like with all foodie Christmas gifts, there is an unspoken rule that you must, MUST keep at least a few pieces for yourself. That’s definitely a must!
What are your favourite foodie gifts to make? Don’t forget to check out my 10 favourite (last-minute) DIY foodie gifts too…
Chocolate, Cranberry & Roast Almond Bark - Conventional Method
Ingredients
- 350 g chocolate melts if you're after a marbled effect - use 250g dark/milk chocolate melts and 100g white chocolate melts
- 1 1/2 cups roasted almonds
- 3/4 cup dried cranberries
Instructions
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Line a rectangular baking tin (approx. 18cm X 30cm) with baking paper.
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Place chocolate melts into the microwave on 50% power for 3-4 minutes (or until melted), stirring every 30 seconds with a dry metal spoon.
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Pour the melted chocolate into the prepared baking tin (if you're after a marbled effect, pour the milk/dark chocolate into the base of the tin, add dollops of the white chocolate and swirl with a skewer).
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Working quickly, place the roasted almonds and cranberries on top of the chocolate and press down slightly.
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Place the bark into the fridge to set completely.
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Remove from the fridge and place the bark onto a chopping board. Cut into shards with a sharp knife.
Chocolate, Cranberry & Roast Almond Bark - Thermomix Method
Ingredients
- 350 g chocolate melts if you're after a marbled effect - use 250g dark/milk chocolate melts and 100g white chocolate melts
- 1 1/2 cups roasted almonds
- 3/4 cup dried cranberries
Instructions
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Line a rectangular baking tin (approx. 18cm X 30cm) with baking paper.
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Place milk/dark chocolate melts into the TM bowl and grate on Speed 8 for 10 seconds.
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Melt on 50 degrees, Speed 2 for 3-4 minutes. (If you're after a marbled effect, you'll need to repeat this step with the white chocolate separately).
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Pour the melted chocolate into the prepared baking tin (if you're after a marbled effect, pour the milk/dark chocolate into the base of the tin, add dollops of the white chocolate and swirl with a skewer).
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Working quickly, place the roasted almonds and cranberries on top of the chocolate and press down slightly.
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Place the bark into the fridge to set completely.
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Remove from the fridge and place the bark onto a chopping board. Cut into shards with a sharp knife.
