Jani Shepherd/Gatherum Collectif
Ingredients
Milk chocolate, raspberry, cranberry & pistachio bark
Dark chocolate, plum, almond & cacao bark
White chocolate, mandarin, pine nut & glacé orange bark
Method
1.Line a cookie tray with baking paper. Gently melt the chocolate in a large bowl over a pot of boiling water.
2.Working quickly, pour chocolate onto the tray and spread evenly with spatula.
3.Sprinkle with fruit and nuts (and nibs) and leave to set; you can refrigerate it to speed things up.
4.Break into shards and place in cellophane bags for gifts or store in a sealed container in a cool place (it will keep for around four weeks).
Feel free to experiment with your own fruit and nut toppings. Splashes of edible gold paint or sprinkles of metallic cachous or edible glitter will add extra Christmas sparkle. Glacé clementine orange is available from specialist food stores such as Sabato.co.nz.
Note
