Quite often, I make baked goodies as gifts or presents to give to friends and family at special events. I’ll often know what their favourite treats and flavours are and have time to plan and create something specifically just for them. I love putting extra attention a detail into bakes making them unique and personal for that particular person. Sometimes though, you find yourself getting invited to something last minute and lets face it the time needed to bake is simply not there. So you find yourself thinking… What can I make that appeals and is loved by everyone?
Now the simple thing would be to run down to your local supermarket or convenience store and pick up a box of chocolates. There’s absolutely nothing wrong with that, in fact if someone bought me a box of chocolates right now I think I’d be in 7th heaven. But if you want something thats a bit more personable and homemade this next recipe is just for you. This cranberry and pistachio chocolate bark recipe is highly adaptable, visually beautiful and adds that extra “specially just for you” sparkle to any last minute gift. It’s probably one of the easiest things you can make, that has a factor to it. It also doesn’t require any baking. Bonus right? Just leave it to cool in the refrigerator for 30 minutes wrap in baking parchment and hey presto, a very artisan gift. Another great thing about this recipe is that you can basically customise it anyway you want.
This recipe is highly adaptable, visually beautiful and adds that extra “specially just for you” sparkle
In this particular recipe I have used cranberries and pistachios but I have made this bark using salted caramel chunks, hazelnuts, raspberries, coconut, the list is endless. The same goes for the chocolate used. My preferred chocolate for this is Green & Blacks Organic 70% Cocoa, however you can use milk or even white chocolate depending on taste.
It really couldn’t be any easier to make.
150G Dark Chocolate 70% cocoa
Handful of pistachio nuts
Handful of dried cranberries
Start off by lighting coating an 8 inch square baking pan with butter then lining it with baking parchment. Remember to leave a small overhang to make it easier to remove your chocolate bark.
1. Fill a saucepan with a few inches of water and bring to a gentle boil. Place a glade bowl into the pan. Break chocolate bar into pieces putting them into the bowl and stirring until smooth.
2. Carefully remove the bowl from the stove and pour the melted chocolate into the baking tray and use a spatula to smoke into an even layer.
3. Sprinkle your crushed pistachios and cranberries over the top and place in your refrigerator for 30 minutes or until it fully sets.
4. Gently peel away chocolate sheet from the baking paper and cut or break into pieces.
You’re gift to others (or to yourself) is ready. I like to wrap up my bark with some baking parchment and cooking twine when I’m giving it as a gift.
As always I would love to see how your bark from this recipe turned out, and what combinations you’ve decided to try, so follow me on instagram @cakesthebiscuit and hashtag #cakesthebiscuit or follow and tweet me @cakes_biscuit on Twitter!