Christmas Chocolate Bark


Get into the holiday spirit with this Christmas chocolate bark, SUPER easy to make; ready in 15 minutes. Recipe for six people, or maybe not ;)

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Christmas chocolate bark
Veronique van Ohmydish

Made by Véronique

Published at 2015-12-21, this recipe is for 6 people and takes 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-03-2021

15 minutes 6 people Desserts
Christmas chocolate bark


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  • 4 oz unsalted and unsweetened dark chocolate
  • 2 oz white chocolate (optional)
  • Handful dried cranberries
  • Small handful of dried apricots
  • handful shelled pistachios
Christmas chocolate bark ingredients
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Kitchen equipment

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  • Small pan + aluminium bowl that fits into the pan
  • Silicone spatula
  • Pre-lined baking tray (no oven needed!) with parchment paper
  • Chef's knife + cutting board

Christmas Chocolate Bark

15 minutes 6 people Desserts

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Preparation -- 5 minutes

Roughly chop up the pistachios, dried apricots and cranberries using the chef's knife and cutting board. Set aside for now. Preparation = done! that's how easy this recipe is.  

Christmas chocolate bark
Christmas chocolate bark

Finishing up the Christmas chocolate bark -- 10 minutes

Fill the small pan about halfway with water. Bring to a boil, then add in the aluminium bowl. Break the pieces of chocolate into smaller chunks using your hands. Add the chunks of chocolate into the aluminium bowl.

This method of melting chocolate is called au bain-marie (marie's bath). This process melts the chocolate without burning it. Gently stir the chocolate with a silicone spatula.

Optionally repeat this step using white chocolate, this will make the end result way sweeter. Since white chocolate usually is made almost entirely with sugar. When the dark chocolate has melted completely, pour it on the pre-lined baking sheet.

Spread it out a bit, in such a way that you'll end up with the desired thickness. When using white chocolate: pour the white chocolate in long lines over the warm dark chocolate to create a pattern you like.

We didn't use the white chocolate because we wanted the christmas chocolate bark to be bitter instead of sweet, because there already is a lot of sweetness in the dried fruits.

Crumble over the nuts and dried fruits and let cool off to room temperature before cooling them in your refrigerator. Crack the chocolate into large chunks, serve with hot cocoa, coffee or tea. Enjoy!

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