Nothing says “Holidays” like homemade chocolates and candy! This Chocolate Bark is so easy and absolutely delicious. The two varieties here are White Chocolate Cranberry and Dark Chocolate Raisin Salted Almond. You won’t regret the 15 minutes you spend in the kitchen for these two treats!
White Chocolate Cranberry Recipe
12 oz White baking chocolate
1 C Dried Cranberried
1 1/2 Tbsp vegetable oil or Shortening.
Cover a cookie sheet or baking pan with parchment paper. Spread out the dried cranberries. Melt the chocolate and oil or shortening over a double boiler. I just put a bowl (larger than my pot) over a pot of simmering water with about an inch of water in it. Make sure the bowl is microwave safe, that way, it will withstand the heat of the steam.
The oil or shortening ensures that the chocolate will spread when melted and will not seize up when heated as chocolate sometimes does and becomes chalky and dry. You can also melt the chocolate in the microwave, but make sure that you don’t burn it. Chocolate has a melting temperature of 86 degress. (That’s why it melts in your hands) It is very, very easy to burn. In the microwave, heat it in short bursts of 30 seconds and stir after each interval.
Let set in the refrigerator until firm. Break into pieces to serve.
Dark Raisin Salted Almond Bark
1/2 lb 60% Dark Chocolate
1 C Rough Chopped Salted Almonds
1/2 C large Raisins
Use same methods as above, but there is need to add additional oil or shortening to dark chocolate.
Be adventurous and add other flavorings to your bark: Make Mocha by adding a Tablespoon of instant coffee to 6 oz of melted milk chocolate; add any of the flavored oils to your chocolate like peppermint or orange. You can buy these at any store that sells candy making supplies.
Have fun and let me know what you tried in the comment section! Happy Holidays.