I made this bark to give to my friends as part of the annual Christmas hamper. This year, I put a wedge of my home-made Panforte, some Truffle oil, my Rosemary Pine Nut Sablés and this Almond and Cranberry Bark. The perfect holiday hamper must always have some chocolate! I am sharing this recipe today as we celebrate the the day of the Epiphany and the visitation of the Biblical Magi to baby Jesus. The night between January 5th and 6th is the night of Befana, who, in Italian folklore, is “an old woman who fills children’s stockings with candy and presents if they are good or a lump of coal or dark candy if they are naughty (you can find my recipe for Sweet Coal here). The stockings are filled with all sorts of sweets, chocolate included. I love bark because it’s very quick and easy to make and because you can whip up many different flavours and colours by switching toppings. So, it’s never boring. If you like bark, make sure you check out last year’s recipe for Lime and Macadamia Nut Bark as well. Enjoy!
- Line a 20x30 cm (9x12 inch) cookie sheet with baking paper and keep it aside.
- In a double boiler, melt the chopped chocolate.
- When melted, quickly pour into the lined cookie sheet and spread evenly.
- Add the toasted almonds and dried cranberries on the top. Sprinkle with a little coarse salt.
- Refrigerate for a couple of hours.
- When hard, cut in triangles and either serve or bag to give as a present.