Today’s post is sponsored by Oven Pride
I’m not sure I’d strictly call this one a recipe, it’s more like my grown-up version of chocolate crispy cakes. Melted chocolate with added tasty stuff!
I suppose it’s even easier than chocolate crispy cakes – after all, who can be bothered with that momentous effort of stirring in rice crispies. Phew, i’d rather just sprinkle tasty stuff on top and leave it at that….
The perfect chocoholic’s Christmas treat – it makes a great gift, broken into shards and packed into cellophane bags. Just add anything you fancy.
Here are some festive flavour combination ideas:
- Candied orange slices with chopped brazil nuts
- Crushed candy canes
- Glace cherries with cubes of brandy infused christmas cake
- Toasted hazelnuts and whole Ferrero Rochers
- Or this cranberry, pistachio, almond and crystallized ginger version – with all the colours and flavours of Christmas.
The good thing about this recipe is that it’s really forgiving too. Use less chocolate for a thinner chocolate bark (as I did in the photos) or use more for thicker base (as I’ve done in the video below). Go as heavy or sparse as you like on the toppings.
One tip for you – I find it best to let the chocolate set at room temperature, and then store it at room temperature (ideally somewhere where you don’t get big temperature fluctuations). Storing it in the fridge will set it faster, but you’ll probably find that condensation forms on the chocolate after taking it out of the fridge. This causes something called sugar-bloom – where the condensation evaporates and leaves lighter coloured spots on the chocolate – which aren’t very attractive if you’re giving it as a gift.
Of course if you’re making this for you, and you like the crunchy crack of chilled chocolate, then you can set and store it in the fridge. Keep it in a sealed container and eat straightaway (like you need to be asked!).
- 300g-500g (depending on if you want thin or thick bark) milk chocolate, broken into chunks (check for gluten free if required)
- 6 tbsp mixed nuts, roughly chopped
- 4 tbsp dried cranberries
- 3 tbsp crystalized ginger (roughly chopped if it comes in large chunks)
- Line a 25 x 25cm tray (or a lid – anything with a flat surface and a lip) with baking parchment.
- Melt the chocolate in the microwave in 30 second bursts, stirring in between each burst. Once melted, pour into the prepared tin and use the back of a spoon to even spread the melted chocolate right up to the edges. Sprinkle the nuts, cranberries and crystalized ginger on top, then leave to set at room temperature (about 2 hours).
- Cut or break into pieces, then serve.