This decadent, beautiful chocolate treat is easy to make and even easier to eat 😉
Feel free to replace the fruit and nuts with anything of your choice, I recommend trying pistachios (but lightly toast them first)!
MARBLED CHOCOLATE BARK
Line a large dish or 1.5cm deep baking tray with baking paper.
Boil water in a large saucepan, make sure you have a smaller saucepan or heatproof bowl that can sit over it easily.
Break 400g sweet william milk chocolate into small pieces and set aside. Do the same with 200g sweet william white chocolate (if you can’t find/don’t like Sweet William, use other vegan/gluten free chocolate).
Place the milk chocolate in the small saucepan. Stir over the heat WITH A METAL SPOON until melted.
Use a rubber spatula to pour onto the prepared tray and smooth slightly.
Quickly clean the saucepan and dry it (or have another one ready) and melt the white chocolate in the same way.
Pour the white chocolate over the mixture (try not to do it as unevenly as I did! but really it doesn’t matter or affect the taste) and, using a butter knife, gently swirl the chocolate together to make a “marbled” effect.
Sprinkle the top with 1/3 cup dried cranberries and 1/3 cup crushed walnuts.
Place in the fridge until firm and break into small pieces before serving.