EASY CHRISTMAS BARK - Decadent Chocolate Bark with candied ginger

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs reduce sugar while maintaining a chocolate flavor.

white chocolate

🥗Healthier: yogurt chips

💰Cheaper: vanilla chocolate

Yogurt chips provide a tangy flavor with fewer calories.

dried cranberries

🥗Healthier: dried cherries

💰Cheaper: raisins

Raisins are more economical while adding sweetness.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are budget-friendly and add crunch.

Preheat the oven to 350°F.

Roast 3/4 cup of almonds for about 10 minutes.

Chop 1/4 cup of dried cranberries and 1/4 cup of dried apricots into small pieces.

Chop 1/4 cup of candied ginger into small pieces.

Grind 1/4 teaspoon of coarse Himalayan pink salt using a grinder and a sieve to achieve a finer consistency.

Prepare a piping bag using parchment paper for the white chocolate drizzle.

Line a large cookie sheet with parchment paper.

Melt 326 g of milk chocolate in the oven for about 8 minutes, checking at the 5-minute mark to avoid overcooking.

Spread the melted chocolate evenly on the parchment-lined baking sheet.

Sprinkle the roasted almonds evenly over the melted chocolate.

Sprinkle the chopped candied ginger and dried apricots over the chocolate.

Sprinkle the chopped cranberries over the chocolate.

Carefully sprinkle the coarsely ground sea salt over the chocolate mixture.

Melt 3 oz of baker's white chocolate in a double boiler until smooth.

Transfer the melted white chocolate into the prepared piping bag.

Snip the tip of the piping bag and drizzle the white chocolate over the chocolate bark.

Allow the bark to cool and set before breaking it into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens