Ruby Chocolate Bark
This decadent chocolate bark makes a perfect edible gift or treat. Swirl pink, white, milk or dark chocolate with nuts and fruit for a moreish snack....
Servings 20
Ingredients
- 1 1/4 cups ruby chocolate, chopped
- 1 tablespoon coconut oil
- 1/2 cup shelled pistachios toasted (or any other nuts)
- 1/2 cup dried cranberries (or any other dried fruit)
Instructions
- Toast the pistachios. In a small frying pan, add the pistachios and cook on medium heat for 1-2 minutes until slightly brown and fragrant. Let cool, then chop coarsely.Prepare a baking sheet with parchment paper. In a microwave-safe bowl, add the ruby chocolate and coconut oil and microwave at 50% power in 30-second intervals, stirring with a spatula in between, until all the chocolate is melted and shiny.Pour the chocolate over the parchment, and spread it out in an even layer, 1/4 - 1/2 inches thick. It doesn't need to be perfect, just don't spread it too thin as it will break easily. Top with the pistachios and cranberries, spreading them out evenly over the melted chocolate. To ensure the toppings stick, press them gently into the chocolate, using your fingertips.Set aside at room temperature to cool (uncovered) for 2-3 hours until firm. To speed up the process, place in the refrigerator and chill until hardened.Then cut or break the bark into preferred-size pieces.You can also cut the bark with a sharp knife instead of breaking it with your hands. The warmth of your hands could soften the bark when breaking it, causing it to be less stable. It also prevents the toppings from getting rubbed off.Store in an air-tight container in the fridge. To prevent sticking, layer with parchment pieces or wax paper.This ruby chocolate bark can be stored at room temperature in a sealed container for up to 2 weeks. However, I recommend storing it in the fridge, to keep the chocolate from melting.Chocolate bark also freezes well. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.