Free Standard Delivery for orders over $150.

Chocolate Christmas Bark

Jump to Recipe Print Recipe

 

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)!
Print Recipe Pin Recipe
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

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

Tamagoyaki with Oscietra Gold Caviar

Welcome in the Lunar New Year with our version of the Japanese classic, Tamagoyaki. Soft, delicately sweet layers of egg omelette, are rolled and cooked to perfection. Finish

Turkey Cranberry Scrolls

  Golden, flaky puff pastry wrapped around seasoned turkey and a generous dollop of Cranberry, Port & Orange Sauce — this is the kind of

Christmas Trifle

  Make your mealtime jolly with this delicious trifle. Made with delicious layers of our Pandoro, ripe juicy summer peaches preserved by El Navarrico, Valrhona

All Recipes