Ingredients
The following ingredients have 4 Servings
- 225 g (8 oz) white chocolate (See Note 1)
- 1/4 cup (35 g) dried cranberries
- 1/4 cup (35 g) pistachios
Instruction
- Line a baking tray with non-stick baking paper.
- Optional step:Toast the pistachios. Spread the pistachios out on a baking sheet in an even layer and place in pre-heated 180˚C/ 350˚F oven for 5-6 minutes. Heating them releases their flavour but this step is purely optional. Cool completely before sprinkling them on your chocolate.
- Roughly chop the dried cranberries and pistachios and set aside.
- Chop the chocolate to even size pieces and place into a bain marie/double boiler or heatproof bowl sat over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir occasionally with a metal spoon or spatula until the chocolate has almost melted.See Note 2.
- Remove the bowl from the heat, taking care that no steam gets in the bowl or the mixture will seize. The residual heat will melt the remainder of the chocolate. Stir slowly until it has completely melted.
- Once the chocolate has melted, pour onto the baking paper. Using a rubber or silicone spatula, spread the chocolate into an even layer until its ½ cm (¼ inch) thick.
- Sprinkle the chopped dried cranberries and then the chopped pistachios over the chocolate in an even layer.
- Let cool at room temperature for 2-4 hours until completely set, or if it is a warm day, place it in the fridge until set.See Note 3.
- Using your hands or a sharp knife, break or chop the Bark into 16-18 pieces.
- Store in an airtight container for up to 5-7 days, in the refrigerator if necessary. If storing in the refrigerator, I suggest you place several layers of kitchen paper in the base to help absorb excess moisture.See Note 4.
