Festive chocolate bark with peppermint, pistachios, cranberries, and coconut flakes, chilled and broken into shards.
# What you need:
→ Chocolate Base
01 - 14 oz high-quality dark chocolate (min. 60% cocoa), chopped
02 - 7 oz white chocolate, chopped
→ Toppings
03 - 2 oz crushed peppermint candies
04 - 2 oz roasted, salted pistachios, roughly chopped
05 - 2 oz dried cranberries
06 - 1.4 oz toasted coconut flakes
07 - 2 tbsp festive sprinkles (optional)
# How to Make It:
01 - Line a large baking sheet with parchment paper to prevent sticking.
02 - Gently melt the dark chocolate in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until completely smooth.
03 - Pour the melted dark chocolate onto the prepared sheet and evenly spread to about 0.2 inches thick using a spatula.
04 - Using the same method, melt the white chocolate in a separate bowl until smooth.
05 - Drizzle the white chocolate over the dark chocolate layer, then swirl gently with a skewer or knife to create a marbled pattern.
06 - Sprinkle peppermint candies, pistachios, dried cranberries, toasted coconut flakes, and optional sprinkles evenly over the chocolate surface.
07 - Press toppings lightly into the chocolate to ensure adhesion.
08 - Refrigerate the sheet for at least 40 minutes or until the chocolate has fully hardened.
09 - Once set, break the bark into irregular pieces and arrange on a serving platter or package for gifting.
