FRUIT AND NUT CHOCOLATE BARK

DIRECTIONS

PREPARATION

Chop the White Chocolate with Madagascan Vanilla. Chop the 72% Dark Chocolate. Chop the dried apricots. Chop the dried cranberries. Chop the shelled pistachios.

METHOD

1. Set aside a few tablespoons each of the nuts, cranberries and apricots to scatter onto the bark at the end.
2. Put three-quarters of the dark chocolate into a microwaveable bowl, heat for 20 seconds, stir, then repeat.
3. As the chocolate starts to melt, heat in 10-second bursts, stirring after each, until only a few small solid bits remain.
4. Stir in the remaining dark chocolate and heat again in 10-second bursts, until completely melted.
5. This is a basic method for tempering the chocolate that will help to give the finished product shine and a crisp snap.
6. Add half the remaining pistachios and all the remaining cranberries to the melted dark chocolate and set aside.
7. Repeat the process with the white chocolate.
8. When melted, add the remaining pistachios and dried apricots.
9. Take a large sheet of baking parchment (about 45 x 30cm) and lay it onto a chopping board or baking sheet that will fit into the fridge.
10. Alternatively use 2 smaller sheets.
11. Drop spoonfuls of each chocolate mixture randomly onto the paper, spreading and marbling with a spatula, until you have a large rectangle of mostly even thickness with clusters of nuts and fruit.
12. Scatter with the reserved fruit and nuts, and chill for at least an hour, until set and firm.
13. Break into shards of varying sizes and serve or divide among gift bags.