GLUTEN-FREE | DAIRY-FREE
Simple yet stunning, this chocolate bark makes a great DIY holiday gift or hostess gift. Best of all, you can personalize it or use what you have on hand. Along with coconut flakes and orange zest, I used dried cranberries and macadamia nuts, but you could substitute cherries and hazelnuts, or golden raisins and cashews, or apricots and almonds, or figs and pistachios. If you're using figs or apricots, roughly chop them first.
1 pound 72% dark chocolate
Pinch sea salt
1 organic orange, zested
½ cup unsweetened dried cranberries
½ cup macadamia nuts, roughly chopped
½ cup unsweetened coconut flakes
Prepare a baking sheet lined with parchment paper or waxed paper.
Melt in chocolate slowly in a glass or stainless steel bowl set atop a pan of gently simmering water.
Once the chocolate has just melted, remove it from the heat. Do not over-heat the chocolate. Stir in the salt and orange zest and reserve the fruit for another use.
Pour the chocolate mixture onto the prepared baking sheet and smooth it into an even layer. Scatter the cranberries, nuts, and coconut flakes over the chocolate. Transfer the baking sheet to the fridge for at least 30 minutes and allow the chocolate to set.
Once the chocolate has set, break it into pieces. If you prefer cleaner edges, you can cut it with a sharp knife instead. Serve it immediately or store it in an airtight container in the fridge.
If you plan to give it as a gift, place it in a decorative tin lined with parchment paper and deliver it the same day you make it.
Simple yet stunning, this chocolate bark makes a great DIY holiday gift or hostess gift. Best of all, you can personalize it or use what you have on hand. Along with coconut flakes and orange zest, I used dried cranberries and macadamia nuts, but you could substitute cherries and hazelnuts, or golden raisins and cashews, or apricots and almonds, or figs and pistachios. If you're using figs or apricots, roughly chop them first.
1 pound 72% dark chocolate
Pinch sea salt
1 organic orange, zested
½ cup unsweetened dried cranberries
½ cup macadamia nuts, roughly chopped
½ cup unsweetened coconut flakes
Prepare a baking sheet lined with parchment paper or waxed paper.
Melt in chocolate slowly in a glass or stainless steel bowl set atop a pan of gently simmering water.
Once the chocolate has just melted, remove it from the heat. Do not over-heat the chocolate. Stir in the salt and orange zest and reserve the fruit for another use.
Pour the chocolate mixture onto the prepared baking sheet and smooth it into an even layer. Scatter the cranberries, nuts, and coconut flakes over the chocolate. Transfer the baking sheet to the fridge for at least 30 minutes and allow the chocolate to set.
Once the chocolate has set, break it into pieces. If you prefer cleaner edges, you can cut it with a sharp knife instead. Serve it immediately or store it in an airtight container in the fridge.
If you plan to give it as a gift, place it in a decorative tin lined with parchment paper and deliver it the same day you make it.
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