White chocolate, cranberry & pistachio bark – gluten free. Ideal for picnics – Melbourne Cup anyone?

This is so easy to make and is ideal to take on a picnic so long as you can keep it cold (or it will melt).

The secret to a good white chocolate bark is to use a good quality white chocolate, and to add something for a bit of tartness to offset the sweetness of the white chocolate – hence the cranberry.  You need to use dried fruits because a fresh berry would be too liquid and would change the chemical balance of the chocolate.

White chocolate, cranberry & pistachio bark

White chocolate, cranberry & pistachio bark

225g white chocolate, either use good quality melts or break up a block of eating chocolate

1/4 cup each of chopped pistachios and chopped dried cranberries

Put a sheet of baking paper on a flat baking tray.

Put the chocolate in a heatproof bowl and microwave in 30 second bursts, shaking bowl after each time.  After the third burst, take bowl out and stir until melted and smooth.  Mix in the fruit & nuts.

Pour onto the baking paper, forming a rectangle. The chocolate should be about 3-4 ml thick.

Put in the fridge to set, when set cup up into pieces and enjoy.  If you pack some into an insulated container so it doesn’t melt, it will transport very well for the finishing touch to a picnic.

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