Chocolate Bark is a really easy to make and can look so effective, if you would like to make your own Christmas gifts.
There are so many things you could sprinkle on top. I chose pistachios and cranberries but you could also break up candy canes, use freeze dried fruits (raspberry would be amazing) oh, and we have incredible hazelnuts in New Zealand, your options are endless.
I chose to not temper my chocolate in the method below and it worked because I didn't break the temper our chocolate callets (drops) already have.
Your choice of items to sprinkle on top, I used pistachios and cranberries, you could also use candy canes, let you imagination run wild!
I made this with dark and white chocolate however you can make it with just one type of chocolate if you choose.
Cover an oven tray with baking paper and make sure you have enough room in your fridge to place it.
Chop up your ingredients you are going to sprinkle on top. (Smashing pistachios nuts with a rolling pin at this time of year is very therapeutic).
Place your chocolate in a microwave proof bowl (you will need to do this for both chocolates separately if you are using two chocolates).
Microwave on MEDIUM for 30 second bursts, stirring really well in-between each burst.
When your callets (chocolate drops) are 50% melted you don't microwave any more, you just stir a lot until the chocolate is completely melted. This way you don't increase the temperature of the chocolate above 32 degrees and break the temper.
Pour your chocolate onto your covered oven tray and spread out.
If you are using two chocolates, melt your other chocolate the same as above.
Pour your second chocolate over your first and carefully spread out so it doesn't mix, but sits on top. You can also create nice patterns with a skewer.
Sprinkle your toppings on and press down.
Place in fridge until chocolate lifts away from the baking paper itself.
Cut into your desired shapes. Don't pack into bags until the following day, the chocolate will need to harden further, just leave at room temperature.