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Desserts

Cranberry, Wild Blueberry, Goldenberry, and Tart Cherry Chocolate Bark


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Ingredients

30 g (2 tbsp) unsalted butter

400 g (2 1/4 cups) coarsely chopped dark chocolate

100 g (1/2 cup) coarsely chopped milk chocolate

5 ml (1 tsp) vanilla extract

125 ml (1/2 cup) Patience Fruit & Co Bursting Blend

125 ml (1/2 cup) shelled, salted sunflower seeds

1 ml (1/4 tsp) salt

Preparation time 10 minutes + 15 to 30 minutes in the fridge Portions 15 to 20 pieces (depending on size)

The holidays are a special time, a time to stop and think about the people you love. The best gift is something you’ve made with your own hands. Wrapped in a pretty box, this chocolate bark would be a great gift. (If you want to keep some for yourself, we won’t tell!)

To treat your favourite people, make a double or triple recipe.

 

Ingredients

30 g (2 tbsp) unsalted butter

400 g (2 1/4 cups) coarsely chopped dark chocolate

100 g (1/2 cup) coarsely chopped milk chocolate

5 ml (1 tsp) vanilla extract

125 ml (1/2 cup) Patience Fruit & Co Bursting Blend

125 ml (1/2 cup) shelled, salted sunflower seeds

1 ml (1/4 tsp) salt

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Steps

  1. Line 25 x 35 cm (10 x 14 inch) baking sheet with parchment paper or silicone mat.

  2. In a double boiler or microwave, melt butter and two chocolates together. (If using microwave, heat chocolate for 30 seconds at a time, stirring well after each burst of heat to prevent burning.) Stir in dried fruits, sunflower seeds, and salt. Stir gently.

  3. Using a spatula, spread chocolate mixture over prepared baking sheet. Refrigerate for 15 to 30 minutes, or until the chocolate is set hard. Break bark into pieces.

  4. Bark will keep in an airtight container at room temperature for up to two weeks.

Recommendations

If necessary, heat chocolate for a few seconds in the microwave before breaking into smaller pieces.

Une filiale de Fruit d'or

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