This is a great recipe to make with the kids – you can melt the chocolate and spread it out, then have the various different topping and flavouring options ready for them to choose from and decorate the chocolate with. It makes great Christmas gifts too.
Chocolate Bark
Ingredients
- 400 g (13 oz) vegan chocolate, dark, dairy-free milk or a mixture of both, broken into small chunks
For optional flavourings/toppings:
- 3/4 teaspoon peppermint or orange extract
- toasted nuts, roughly chopped
- seeds
- dried fruit, larger ones roughly chopped
- candy canes, broken into small pieces
- crystallized ginger, roughly chopped
- vegan marshmallows, cut into small pieces
- popcorn
- sea salt flakes
Instructions
- Line a large baking tray with nonstick baking paper.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bottom of the bowl isn’t touching the water), stirring gradually until completely melted. Remove from the heat.
- If you are flavouring your chocolate with peppermint or orange extract, stir it in now.
- Pour the melted chocolate on to the lined tray and use a spatula to spread it out until about 5 mm (1/4 inch) thick. Scatter over the chosen toppings and then place in a cool area of the kitchen for at least 1 hour until the chocolate has set completely. You can refrigerate it to speed up the setting process.
- Once completely set, break into rough shards. It can be stored in an airtight container for up to 2 weeks.
Notes
Recipe reprinted with permission from A Very Vegan Christmas by Sam Dixon. Published by Hamlyn, an imprint of Octopus Publishing Group, 2023. Photography by Charlotte Nott-Macaire.