Christmas Chocolate Bark – Matcha and Cranberry Delight
Chocolate can be found in our house at pretty much any time of the year, but chocolate at Christmas is an absolute must. I try and make at least one new festive chocolate recipe each year to give to friends or family and this year I’m delighted to have come up with this Christmas chocolate bark. It’s a layer of dark chocolate covered with a swirled mix of matcha and cranberry white chocolate. It’s delicious.
I’ve had a very trying week or so of it recently, with various issues affecting Tin and Thyme. Comments were one of the things that went belly up, so I do apologise if you tried to comment on my mushroom & chestnut vegetarian sausage rolls and failed. Or, even worse, if you commented successfully and your comment was later lost. I’m glad to say, all is now working as it should be with the added bonus that there is now a star ratings option.
This all means that I’m even further behind with my Christmas blog posts than I would otherwise have been. I’ve made some excellent Christmas cookies, which I was hoping to post, but I don’t think I’m going to manage it now. However, I am bringing you this Christmas chocolate bark recipe. If you fancy having a go, it’s a lot easier to make than it might look.
Christmas Chocolate Bark
This recipe for Christmas chocolate bark is really very simple; it’s mostly a process of melting and stirring. The main thing that’s needed is time – to allow the two chocolate layers to set. If you’re able to temper chocolate, so much the better, but I’ve given an easy method here that produces an acceptable result. When you melt the chocolate, don’t melt it all at once. If you add the last quarter after you’ve removed the chocolate from the heat, it helps it set properly.
The fun bit was deciding on what flavours to add to the chocolate and mixing these in. It had to be something red and something green for Christmas. The green was a no brainer as I usually have some matcha green tea in the house, but the red was a bit more of an issue. Luckily, I remembered I had some cranberry powder left over from making these festive bliss balls. Raspberry powder would work equally well, but cranberries are more in keeping with Christmas. As an added bonus, dare I mention it? They’re both considered to be superfoods packed full of phytonutrients.
I used a little melted coconut oil to mix up the powders, then added the white chocolate and stirred vigourously. I didn’t want either flavour to overwhelm my Christmas chocolate bark, so I went fairly easy on the amount used. If you like powerful flavours, you could always add a little more than I did. For a bit of festive sparkle, I had to add some edible glitter, but this step is entirely optional.
The bitter dark chocolate is lightened by the sweet white chocolate which is itself offset by the sharpness of cranberries and the hint of umami from the matcha. A brilliant combination, though I say so myself. Cut or break it into pieces and load into bags to make scrumptious festive gifts for loved ones. I made two gift bags with eight large pieces in each. I may have neatened up a few edges, but for quality control purposes, I did have to try some. I’ve locked them in the vaults so CT can’t get his mitts on them.
Christmas Chocolate Bark – The Recipe
Christmas Chocolate Bark
- 125 g dark chocolate (I used 72%)
- 150 g white chocolate (I used 26%)
- 1½ tsp coconut oil
- 1 tsp cranberry powder
- ½ tsp matcha powder
- edible glitter (optional)
- Break the chocolate into pieces. The smaller, you make them, the faster and more evenly the chocolate will melt.
- Place 100g of the dark chocolate pieces into a bowl that fits snuggly over a pan of hot water. Make sure the water doesn't boil and doesn't touch the bowl. Leave for a few minutes to melt, then give it a stir. As soon as it's all melted, remove from the heat and add the remaining bits of dark chocolate. Leave for a couple of minutes, then stir until smooth.
- Pour the chocolate onto a large piece of greaseproof paper. Using a palate knife or the back of a spoon, spread it into a rectangle of about 15 x 25 cm. Leave in a cool place, but not the fridge, for an hour or so to set.
- Meanwhile, wash your chocolate bowl and repeat the process with the white chocolate, leaving about 40g to add once the main bit of chocolate has melted.
- Melt the coconut oil in a small pan. Place half into a small bowl. Mix the matcha powder into one and the cranberry powder into another. Stir until smooth.
- Divide the melted white chocolate between the pan and the bowl and stir to mix, so you have two separate colours and flavours.
- Spoon the matcha chocolate in blobs over the dark chocolate. Do the same with the cranberry chocolate. Carefully spread over the dark chocolate until it's all covered. Using a skewer, knife blade or edge of a spoon swirl the two chocolates together into whatever patterns you like.
- Dust a little glitter over the top, if liked.
- Leave to set in a cool place, but not the fridge, for an hour or so until set.
- Break or cut into pieces. Bag up as gifts or store in a tin, in a cool place, until ready to eat.
Other recipes for festive chocolates you might like
- Candied orange peel dipped in chocolate
- Ginger chocolates
- Glitzy chocolate mendiants
- Homemade chocolate Brazils
- Rosemary chocolate truffles
- Whisky truffles with dark chocolate and fresh cream
For more Christmas food ideas, take a look at my vegetarian and vegan Christmas recipes post. There’s over 70 of them to choose from. My Vegetarian Christmas board on Pinterest is also well worth a look.
I’m sharing my Christmas chocolate bark with Easy Peasy Foodie for #CookBlogShare.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this festive Christmas chocolate bark, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.