Chocolate bark is super simple to make and easy to add your own celebratory twist. If you’d like a festive theme, use a combo of red, green and/or white toppings. This makes a sweet gift, if you can resist eating it all yourself!

Festive chocolate bark

200 gm dark chocolate* ( 85% or higher)
½ cups red toppings: eg freeze dried raspberries, edible dried rose petals or pomegranate seeds (pith removed)
¼ cup green toppings: eg unsalted, raw pistachios or pumpkin seeds
¼ cup white topping coconut, desiccated or flakes

Cover a shallow baking tray with parchment or baking paper.

Break chocolate into small pieces and melt in a double boiler or microwave, then pour into the lined tray. Gently tip the tray back and forward until there’s a thin, even layer of chocolate. Sprinkle with toppings, until you have the desired colours and an even coverage. Refrigerate for about an hour, until set. Peel away the baking paper and snap or cut into pieces. Store in an airtight container (and keep in the fridge during warm weather).

Variations

Chocolate is for life, not just for Christmas! This is equally delicious sprinkled with chunks of your favourite dried fruit and nuts.

This recipe is dairy-free, gluten-free and vegan (depending on the chocolate used). If you’d like more simple and healthy recipes, subscribe to the free monthly newsletter or browse the recipe archive.

*Chocolate is considered a medicinal when it has a high cocoa percentage and is low in sugar but like all therapeutics, it’s all about dose!

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