There are certain flavours that scream Christmas – gingerbread, cinnamon, nutmeg, cranberry and of course egg nog.

Last year I made chocolate bark for the first time as part of my edible Christmas gift hamper. It was extremely popular, so I wanted to include some again, but much like with the fudge, I didn’t want to repeat the flavour. Last year, I made Cranberry and Pistachio Bark, which was as much about Christmas colours as well as flavours. This year, I decided to make egg nog flavour.

What exactly are the flavours of egg nog? Well, egg nog is simply a drink made with eggs, cream, cinnamon and nutmeg and a splash of liquor (usually bourbon or rum I think). This bark is strictly alcohol free, the flavour coming from a little dash of flavouring.  A dusting of freshly grated nutmeg, and the addition of festive pecans candied with some cinnamon and nutmeg to add flavour and texture, it’s definitely a winner.

Someone stop me from eating it all – it’s delicious!

Egg Nog Chocolate Bark

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Serves

8

Ingredients

• 800g White Chocolate
• 2 drops Egg Nog flavouring
• 150g Pecans
• 100g Caster Sugar
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Salt
• 1 Egg White

Directions

1.	Pre-heat oven to Gas mark 2 / 300°f / 150°c
2.	Brush a baking tray with a little butter or oil
3.	Whisk the egg white in a bowl until foamy.
4.	Add the sugar, spices and salt and whisk the mixture until thick and opaque
5.	Add the pecans and stir until coated.
6.	Using a fork, lift them out and place onto the baking tray slightly spaced apart. Discard the remaining mixture, or use to make more candied nuts for nibbling.
7.	Bake the nuts for 20 minutes, then take out and stir with a metal spoon to turn them. Place back in the oven for another 20 minutes until golden brown, and then leave to cool on the tray.
8.	Melt the chocolate gently in a bowl over hot water.
9.	Take the chocolate off the heat, and add a few drops at a time of Egg Nog flavouring, until desired taste achieved.
10.	Stir the chocolate gently to cool it then pour onto a large baking tray lined with greaseproof paper. Grate a little nutmeg over the top, then scatter the candied pecans.
11.	Allow the chocolate to set at room temperature before placing into a fridge. Once hardened, snap into pieces, and place into gift bags.