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Foodie gift: dark chocolate bark

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dessert
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This chocolate bark is dangerously good and the perfect thing to have on hand during the festive season, or in fact any time of the year! Don’t be scared by the mustard, it may not seem like an obvious pairing but it works beautifully and gives the chocolate a subtle flavour depth that is quite irresistible.

This post has been created in partnership with Maille.

Tip: we used black sea salt; it has a wonderful earthy taste with charcoal flavour notes and works particularly well with chocolate. It can be found in the major supermarkets and plenty of delis, but if you struggle to track it down flaky sea salt will happily sit in its place.

Dark chocolate bark

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Creative Editor Lara Messer.

Want to watch us make this?

Check out our chocolate bark video, here.

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Preparation Time15 MINUTES

Cooking Time0 MINUTES

Resting Time120 MINUTES

Servesmakes 4 gifts

LevelEasy


ingredients

300g Dark chocolate
1 tbsp Maille Honey Dijon mustard
1 tbsp black or regular sea salt flakes
40g pecans, roughly chopped
40g dried cranberries

Honey Dijon mustard

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Creative Editor Lara Messer.

Want to watch us make this?

Check out our chocolate bark video, here.

1

Pour a little water into a saucepan and bring to a gentle simmer. Place a heatproof bowl over the top and break in the chocolate. Turn down the heat so the water is barely simmering and make sure the water isn’t touching the base of the bowl. Stir with a spoon or spatula until smooth. Once it has completely melted remove from the heat and add the mustard and a pinch of salt.

2

Line a tray with parchment paper (we used a 20cm by 30cm tray). Pour the chocolate onto the tray and spread evenly using a spatula. Sprinkle on the the chopped pecans, dried cranberries and remaining sea salt flakes.

3

Transfer to the fridge for a couple of hours to cool. Once it has set, break up into rough shards and place in a nice gift bag or box.

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Preparation Time15 MINUTES

Cooking Time0 MINUTES

Resting Time120 MINUTES

Servesmakes 4 gifts

LevelEasy


ingredients

300g Dark chocolate
1 tbsp Maille Honey Dijon mustard
1 tbsp black or regular sea salt flakes
40g pecans, roughly chopped
40g dried cranberries

Honey Dijon mustard

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Creative Editor Lara Messer.

Want to watch us make this?

Check out our chocolate bark video, here.

1

Pour a little water into a saucepan and bring to a gentle simmer. Place a heatproof bowl over the top and break in the chocolate. Turn down the heat so the water is barely simmering and make sure the water isn’t touching the base of the bowl. Stir with a spoon or spatula until smooth. Once it has completely melted remove from the heat and add the mustard and a pinch of salt.

2

Line a tray with parchment paper (we used a 20cm by 30cm tray). Pour the chocolate onto the tray and spread evenly using a spatula. Sprinkle on the the chopped pecans, dried cranberries and remaining sea salt flakes.

3

Transfer to the fridge for a couple of hours to cool. Once it has set, break up into rough shards and place in a nice gift bag or box.

SHOW MORE
SHOW LESS

This chocolate bark is dangerously good and the perfect thing to have on hand during the festive season, or in fact any time of the year! Don’t be scared by the mustard, it may not seem like an obvious pairing but it works beautifully and gives the chocolate a subtle flavour depth that is quite irresistible.

This post has been created in partnership with Maille.

Tip: we used black sea salt; it has a wonderful earthy taste with charcoal flavour notes and works particularly well with chocolate. It can be found in the major supermarkets and plenty of delis, but if you struggle to track it down flaky sea salt will happily sit in its place.

Dark chocolate bark

1

Pour a little water into a saucepan and bring to a gentle simmer. Place a heatproof bowl over the top and break in the chocolate. Turn down the heat so the water is barely simmering and make sure the water isn’t touching the base of the bowl. Stir with a spoon or spatula until smooth. Once it has completely melted remove from the heat and add the mustard and a pinch of salt.

2

Line a tray with parchment paper (we used a 20cm by 30cm tray). Pour the chocolate onto the tray and spread evenly using a spatula. Sprinkle on the the chopped pecans, dried cranberries and remaining sea salt flakes.

3

Transfer to the fridge for a couple of hours to cool. Once it has set, break up into rough shards and place in a nice gift bag or box.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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