Christmas Chocolate Bark
makes about 30 large pieces
300g good quality dark/milk chocolate
300g good quality white chocolate
300g of toppings
Here's some ideas for toppings, get creative and come up with your own combinations:
Dried fruits: cranberries, apricots, raisins, mango
Nuts (blanched and lightly toasted): pistachios, almonds, brazil nuts, macadamia nuts, cashew nuts
Sweets: crushed up candy canes, popping candy, toffee popcorn, fudge pieces
First, line a large baking sheet with foil. Have all your toppings chopped and ready.
Melt the dark/milk chocolate in a bowl over a pan of simmering water, pour onto the baking sheet and spread it out. Next melt the white chocolate and pour it over the dark chocolate. If you want distinct layers, make sure the dark chocolate has set first. Alternatively, you can swirl the white into the dark chocolate for a rippled effect.
Sprinkle over the toppings then leave the chocolate to set completely. You can put it in the fridge to set faster but this will affect the shine of the chocolate. When set, peel off the foil, break into shards or cut into squares.