CRANBERRY BARK is an all-time favorite during the holidays. Combining the seasonal ingredient of Cranberries into a chocolate lovers staple CHOCOLATE BARK makes for a delicious addition to your holiday assortments and a wonderful treat on any dessert table.
Add roasted almonds to the mix and you have a treat that is at the top of every foodies “wish list” The tip to success with this recipe is using PREMIUM CHOCOLATE. Put away the compound coatings, and chocolate chips. Use your favorite premium dark chocolate… You will love the results.
As with all premium chocolates, tempering is required. For instructions on tempering perfectly every time: TEMPERING CHOCOLATE
2 pounds TEMEPERED premium chocolate
2 ½ cup dried cranberries (from your produce department)
2 cups roasted almonds, Buy RAW and roast yourself. NO salt.
As we always say buy the best you can find and afford and always use the freshest ingredients. Avoid using the almonds that may be at the bottom of your pantry from last summer… You want as much flavor in your confections as possible.
The tools you need are:
Cookie sheet lined with parchment paper
Make room in fridge for a full chill.
Prep and measure all ingredients: Chop roasted almonds to desired size, TEMPER chocolate, measure cranberries. When chocolate is in perfect temper, add cranberries and almonds (reserving approx. 1/4 cup for topping) Once fully combined, pour onto parchment paper. Spread to approx. 1/4-3/8 inch thickness. Sprinkle remaining ingredients on top, tap tray to seat all topping ingredients into chocolate, refrigerate until fully chilled.