A layer of rich dark chocolate, followed by one of marbled sweet white chocolate flavoured with cranberries and matcha green tea. Break it into pieces and load into bags to make scrumptious festive gifts for loved ones.
Prep Time15 minutesmins
Cook Time15 minutesmins
Setting Time2 hourshrs
Total Time30 minutesmins
Course: After Dinner, Gift, Snack
Cuisine: British
Keyword: chocolate bark, Christmas, cranberries, dark chocolate, matcha, white chocolate
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.
Notes
You can microwave the chocolate to melt it instead of using the bowl over a pan of hot water method. I don't have a microwave, so I've never tried this method.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.