Pistachio, ginger, and cranberry chocolate bark

I’ve been aware of chocolate bark for a while now but it wasn’t until Lauren wrote about about it on Homemade that I thought about making some. As luck would have it, I had a day with Lauren and Amy in the diary so we decided to make some together and film it for Amy’s YouTube channel.

The great thing about chocolate bark is that anything goes – you can use whatever chocolate you like with whatever toppings you like! Personally I like to use a quality dark chocolate best, but we made a Dairy Milk, Malteser combination thing too which was pretty divine. The recipe below does not include tempering the chocolate because I can never be bothered but if you do want to, Amy has a chocolate tempering video on her channel.

You can watch the video of us making the bark below :)

To make about 12-15 pieces of pistachio, ginger, and cranberry chocolate bark, you need:

• 150g good quality dark chocolate (we used Green and Blacks)
• 150g good quality white chocolate
• 100g pistachios, shelled
• 8 cubes of crystallised ginger
• a large handful of dried cranberries

1. 

   Line a baking tray with parchment or foil-lined parchment.

2. Place two heat-proof bowls over two pans of simmering water and melt your two chocolates separately. Be careful not to let the water touch the bottom of the bowl and don’t let the water boil away or you will wreck your pan.
3. Once the chocolate is melted, take the dark chocolate and pour carefully into a pool on your baking parchment. Don’t spread it about too thinly, but tilt the tray until it’s evenly smoothed out.
4. Take the white chocolate and dollop a few blobs onto the dark chocolate. Using a cocktail stick or a skewer, swirl the chocolates together until you have a lovely pattern.
5. Now leave the chocolate to cool down for a wee while (about 10 mins).
6. While the chocolate is setting a bit, pop your pistachios in a ziploc bag, wrap the bag in a tea towel, and smash them up a bit with a rolling pin. This is a great stress reliever should you need it!
7. Chop the crystallised ginger up into small chunks.
8. Now sprinkle the ginger, pistachios, and cranberries over the bark. Lightly press them into the chocolate.
9. Pop the bark in the fridge for 20-30 mins until completely cold and solid. When it’s solid, snap it up into different shards of chocolate and serve! It’s best kept in the fridge (especially because we are naughty and didn’t temper it) and best eaten within 3 days.

Enjoy!