- Prepare your Tray
Line a large baking sheet (baking tray) with parchment paper (baking paper) or a silicone mat. This is crucial—white chocolate is sticky!
- Melt the ChocolateYou can use a Double Boiler (Bain-marie) or the Microwave:
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Microwave Method: Place chocolate and oil in a glass bowl. Heat in 30-second bursts, stirring in between, until 80% melted. Stir until the residual heat melts the rest. Do not overheat, or white chocolate will seize and become grainy.
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- Spread it Out
Pour the melted chocolate onto your prepared tray. Use an offset spatula or the back of a spoon to spread it into a rectangle about 1/4 inch (6mm) thick. It doesn't have to be perfect—rustic is better!
- Decorate
While the chocolate is still wet, sprinkle the cranberries, pistachios, and crushed candy canes evenly across the surface. Lightly press them down with your fingertips to ensure they "sink" into the chocolate.
- Set and Break
Let the bark sit at room temperature for 1 hour, or pop it in the fridge for 15–20 minutes until completely firm. Once set, use your hands to snap it into irregular, jagged shards.
- Calories:120 kcal
- Fat:7 g
- Carbohydrates:13 g
- Sugars:11 g
Introduction
Pro Tips for Recipe Success
- Quality Matters: Since white chocolate is the star, use a brand with cocoa butter listed as a main ingredient. Avoid “candy melts” if you want the best flavor.
- The “Snap”: If your bark is too soft, it won’t snap. Ensure it is fully chilled before breaking.
- Avoid Water: Even a single drop of water in your melting bowl will cause the chocolate to clump (seize). Make sure all tools are bone-dry.
Ingredient Substitutions (US & Europe)
- The Nuts: Not a fan of pistachios? Use slivered almonds or chopped pecans.
- The Fruit: Swap cranberries for dried apricots (chopped) or freeze-dried strawberries.
- Vegan Option: Use a dairy-free white chocolate (widely available in UK supermarkets like Tesco/Sainsbury’s or US stores like Whole Foods).
Serving & Gifting Suggestions
- Edible Gifts: Place 5–6 shards in a clear cellophane bag and tie with a red ribbon.
- Charcuterie Board: Add these to a “Dessert Charcuterie Board” alongside ginger snaps and orange slices.
Storage & Freezing Storage:
- Fridge: In warmer kitchens, store in the fridge to prevent softening.
- Freezing: You can freeze this bark for up to 3 months. Thaw in the fridge to prevent “sweating” (condensation) on the chocolate.
Why did my white chocolate turn lumpy?
This usually happens if it gets too hot or a drop of water gets in. Melt it slowly and stir often.
Can I use dark chocolate instead?
Absolutely! Dark chocolate (70% cocoa) works beautifully with cranberries and sea salt.
How do I get the "swirl" look?
Melt 2 oz of dark chocolate separately and drizzle it over the white chocolate before adding toppings. Use a toothpick to swirl them together.
