This homemade chocolate bark is beautiful, and is such a decadent treat during the holiday season, but it’s also a great item to make as a gift for the holidays and customize it to the taste of your recipient. Dark chocolate–what I use here–is high in antioxidants and I find that even a small piece of good quality, dark chocolate usually satisfies my sweet tooth right away.
To “decorate” my chocolate, I use hazelnuts, walnuts, and the dried rose petals (available here and in most Japanese grocery stores or tea stores), although you can use whatever toppings you like once you get the method down! Here are a few of my other favorite pairings:
- Dried apricot, coconut chips, and cranberries
- Milk chocolate with hazelnuts and orange zest
- Dark chocolate with roasted almonds, raspberry powder, and sea salt
- 10 oz good quality dark chocolate (for more depth of flavor, you can mix bittersweet and semisweet chocolate here)
- 1 handful pistachios, roughly chopped
- 1 handful walnuts, roughly chopped
- 1 handful dried rose petal leaves
- 1 pinch of flaked sea salt
- Finely chop chocolate bars and place in double broiler with heat on medium, and add coconut oil. Gently stir until chocolate is liquified. Remove from heat. Stir until smooth and glossy.
- Pour the melted chocolate onto a parchment paper sheet on top of a cookie sheet. Sprinkle the top evenly with toppings, and refrigerate for an hour until solid. Cut into pieces and serve.