Dark Chocolate Christmas Bark

 
 

Dark chocolate, coffee and sea salt are the ultimate trio when it comes to decadent desserts! Coffee has a magical and yet subtle ability to elevate chocolate. And salt perfectly contrasts the sweetness of chocolate and adds a delightful crunch!

This year my kids and I made two big batches of chocolate for teachers gifts - we did a white chocolate rocky road and this dark chocolate Christmas bark, and although both were a hit, the bark was more popular. The bark was simpler and yet more intriguing.

If you’re a coffee fan (like me), you can be a little heavy handed and throw in an extra teaspoon or two. If you don’t like coffee, it’s all good - leave it out.

  • 300 grams dark chocolate or chocolate of your choice (I used a combo of 85% and 70%)

  • 1/4 cup dried cranberries

  • 1/4 cup roasted hazelnuts

  • 1/4 cup goji berries

  • 2 tablespoons of instant coffee

  • A generous pinch of sea salt flakes

  • Optional: 1/2 teaspoon of orange peel or lime zest

  1. Melt the dark chocolate (using the double boiler method or microwave) and add the coffee into the hot chocolate. Stir until combined.

  2. Pour the chocolate into a large tin, lined with baking paper. Using a spatula, even it out.

  3. Top with all toppings (except for salt).

  4. Sprinkle salt on top.

  5. Put in the fridge to set.

  6. Slice and serve.

 
Olivia McFadyen