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Chocolate Christmas Bark

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Chocolate Christmas Bark

Naughty or nice, everyone deserves a sweet treat! This no-bake Chocolate Christmas Bark is your go-to festive indulgence. Made with Valrhona Manjari 64% Chocolate Feves, PONS Caramelised Marcona Almonds, and our SJ Fruit Jellies, it is as easy to make as it is to enjoy. Perfect for sharing (or not)!
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Course Dessert

Ingredients
  

  • 500g Valrhona Manjari 64% Chocolate Feves, approximately 2 packets
  • 130g Pons Caramelised Marcona Almonds
  • 120g SJ Fruit Jellies 60%

Instructions
 

  • Line a baking tray with baking paper, and set aside.
  • Melt chocolate feves in a heat proof bowl, using the microwave in short bursts of 30 seconds. Stir in-between each burst, with a clean dry spoon, until all the chocolate is melted.
  • Spoon chocolate over the baking paper, being sure to coat the paper evenly.
  • Sprinkle the caramelised almonds over the top of the chocolate bark, separate the fruit jellies into halves and press into the chocolate.
  • Cover tray with foil or cling wrap and chill for 1 hour in the fridge, allowing bark to firm and harden.
  • Remove from fridge, and carefully peel off the baking paper, before breaking into shards before serving. 
Keyword Chocolate, Christmas Bark, Easy Recipes

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