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Festive Chocolate Bark

Festive Chocolate Bark Recipe

Chocolate bark recipe with cranberries, goji berries and pistachio


  1. 2oz/56g Suma raw pistachios (NU251), coarsely chopped
  2. 2oz/56g Suma organic dried cranberries (DR219)
  3. 2oz/56g Suma goji berries (DR055)
  4. 16oz/450g good quality dark chocolate, finely chopped KB412)


  1. Line a 28cm x 45cm (11˝ x 17˝) baking sheet with parchment paper.
  2. Firstly temper the chocolate: Using a microwave, place 3/4 of chocolate in a microwave – bowl (set aside remaining chocolate). With bowl uncovered, heat chocolate for 30 seconds at 50 percent power and then stir with a rubber spatula. Repeat, heating for 30 seconds and stirring, until almost all the chocolate in the bowl is melted, about 4 to 5 minutes. Using an instant-read thermometer, check temperature of chocolate. It should be no more than 48°C. If it hasn’t reached desired temperature, continue to heat (in 10-second bursts). Then add reserved chocolate and stir constantly until completely melted and smooth and thermometer reads 30°-32°C. Chocolate is now tempered.
  3. To make bark: Using a spatula, spread chocolate in an even layer, about 1/4 inch thick, on the parchment paper. Sprinkle with the nut and fruit mixture. Allow bark to cool until hard and use a sharp knife to cut into pieces. Wrap in gift boxes lined with decorative paper, or place in cellophane bags and tie with ribbon.
  4. You can of course use any combination of dried fruit and nuts to top your bark!