Good morning everyone,
What’s an Almberry, Himmat? Why it’s almond and cranberry and it fits so nicely in the title! The last element of our chocolate plates is this lovely quick, versatile as heck bark. 15 minutes of prep, 30 minutes of waiting and you have yourself a treat!
Black and White Almberry Bark
6 ounces white chocolate
16 ounces semi-sweet or dark chocolate
1 cup dried cranberries
1/2 – 1 cup slivered almonds
dragees, sprinkles or other decorations, as you please
Line a small baking tray with parchment paper. In a microwave safe bowl, break up the white chocolate. Melt 30 seconds at a time, stirring well in between until the chocolate is melted and shiny. Allow to cool about 2 minutes. Sprinkle the dried cranberries all over your pan. Pour the white chocolate over it in whatever pattern you wish (you won’t fill the pan).
Tap the pan a little to help the white chocolate settle. Add a few dragees, sprinkles or other decorations at this point, if using.
Using the same method described above, melt the semi-sweet or dark chocolate. Allow this to cool for 2 or 3 minutes as well. Pour the darker chocolate into the baking pan filling in whatever areas were not covered in the white chocolate. Lift the pan a few inches and allow it to drop onto the work surface. Do this several times to remove air bubbles and allow the chocolate to level out. While the chocolate is still warm, sprinkle with slivered almonds.
Add whatever additional decoration you wish and refrigerate for at least 30 minutes until well set. Break up the bark in any manner you like and serve or package for gifts.
That’s it! Really easy!
Until next time,
Peace and love,