Spiced Orange and Cranberry Chocolate Bark

madnad

The second item in my 2014 Christmas goodie box is my Spiced Orange and Cranberry Chocolate Bark.

Chocolate bark is a very easy gift to make, and even easier to customise. The only thing that limits you is your imagination. All you need to decide is a theme, whether that be a flavour, a holiday or perhaps a colour scheme. You can colour white chocolate with specialist candy colourings or gel paste. Do not use the liquid colours that are water based as chocolate really does NOT like water.

Inclusions can be fruit, nuts, cookie, marshmallow, candy, sweets, or sprinkles!

This particular bark was inspired by a festive wreath I saw on a market stall, that included dried oranges, cinnamon sticks and cranberries. All the tastes and scents of the season.

Spiced Orange and Cranberry Chocolate Bark

Ingredients

  • 1 Large Orange
  • 1 tablespoon Vanilla Sugar
  • 800g Finest White Chocolate
  • Orange Food Colouring
  • Orange Candy Flavouring
  • 50g Dried Cranberries
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Clove

Directions

1. Using a zester, peel off thin strips of orange peel being careful not to press too hard and cut into the bitter pith
2. Place the peel in a bowl and mix in the vanilla sugar, then spread over a baking tray and allow to dry overnight
3. Place a glass bowl over a pan of gently simmering water and break up the white chocolate putting 50g aside
4. Melt the chocolate gently, and once melted, put to one side.
5. Using a fresh bowl, melt the other 50g. Add in some orange colouring and mix through
6. Add a few drops of orange candy flavouring to both bowls of chocolate
7. Pour the white chocolate into a swiss roll tin, and then dollop the orange chocolate over the top.
8. Using the handle of a teaspoon, swirl the orange through the white, being careful not to over mix
9. Bang the tin on the work top to level the chocolate out and create a smooth surface
10. Mix the spices together, then using your fingers, sprinkle evenly over the surface
11. Scatter the dried peel, then the cramberries
12. Allow to cool to room temperature, then place in the fridge to harden
13. Once hard, break into pieces
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