Cranberry & Pistachio Chocolate Bark

Gluten Free

Makes: 24 approx

INGREDIENTS

200g good quality dark chocolate

200g white chocolate

100g cranberries

50g FreshLife Pistachios

METHOD

  • Grease and line a 30cm x 40cm shallow baking tray or slice tin with baking paper.

  • Break the chocolate into small pieces. Place the dark chocolate in a small heatproof bowl and the white chocolate in another. Place each bowl over a saucepan of simmering water (ensuring the base of the bowl does not touch the water), and melt, stirring occasionally.

  • Stir the cranberries and FreshLife Pistachios into the melted white chocolate.

  • Spoon the white chocolate mixture into the middle of the prepared tin in two rows lengthwise. 

  • Pour the dark chocolate in three rows (two on the outside, one in the middle of the white chocolate mixture rows). Spread the chocolates to cover the base of the tin.

  • Drag a knife backwards and forwards across the width of the chocolates, 12 times, to create a marbled effect.

  • Leave chocolate bark to set a little then cover and place in the fridge for 3 hours to completely set.

    TIP: Once set, break the chocolate bark into uneven pieces (using kitchen gloves or baking paper to avoid fingerprints), and store in an airtight container in the fridge.

 
Gifting, Desserts and TreatsSarah BlazeyPistachio Kernels