Cranberry, Chocolate & Almond Bark

This Cranberry, Chocolate & Almond Bark takes less than 5 minutes to prepare and makes the perfect gift for family or friends!

5 from 6 votes

Print Pin

Course: Dessert, sweet

Cuisine: western

Prep Time: 5

Chilling time: 1

Total Time: 1 5

Servings: serves

Calories: 137kcal

Cost: $5

Line a rectangular flat baking tray (approx. 30cm x 40cm) with baking paper. Set aside.
Place the milk (or dark) chocolate into a microwave-safe bowl and melt on 50% power for 3-4 minutes (or until just melted), stirring every 30 seconds with a dry metal spoon.
If using a Thermomix: Grate the chocolate for 10 seconds on Speed 8, then melt for 3-4 minutes, 50 degrees, Speed 2.
Spread the milk chocolate on to the paper lined baking tray.
Place the white chocolate into a microwave-safe bowl and melt on 50% power for 1-2 minutes (or until just melted), stirring every 30 seconds with a dry metal spoon.
If using a Thermomix: Grate the chocolate for 10 seconds on Speed 8, then melt for 1-2 minutes, 50 degrees, Speed 2.
To create the marbled effect, add dollops of the white chocolate onto the milk chocolate and swirl with a knife.
Working quickly, place the roasted almonds and cranberries on top of the chocolate.
Place the bark into the fridge to set completely.
Remove from the fridge and place the bark onto a chopping board. Cut into shards with a sharp knife.

RECIPE NOTES & TIPS

Use good-quality chocolate – It makes all the difference. Avoid chocolate chips (they’re designed to hold their shape - not to melt). You could make this bark with just dark chocolate, if you prefer.
Microwave on low power – 50% power, 30-second bursts, stirring each time. This stops the chocolate from seizing. See my tips for melting chocolate here
Roast your own almonds – Pop them in a 180°C oven for 5–8 minutes for extra crunch and flavour.
Work quickly when swirling – The chocolate sets fast, so create swirling motions with a large flat knife and have your toppings ready to go!
To cut neatly – Allow the bark to set in the fridge for 1 hour, then use a large, sharp knife. For rustic shards, just break it apart with your hands.
Storage – Keep in an airtight container in the fridge for up to 2 weeks.
Freezing – Freeze in an airtight container for up to 3 months. Defrost in the fridge before serving.
Gift idea – Pack into cellophane bags or small jars with ribbon for an easy edible present.