Homemade Chocolate bark with pistachios, dried cranberries and licorice powder
This week I received a mail from my blog host, politely asking if everything was alright and that they missed my posts since it has been a month since my last post. I’m glad to say that everything is good. I just don’t know where the time has gone. I don’t like to neglect the blog, but now it’s already December and there are so many Christmas goodies and cookies I want to make and write about. I love Christmas; all the parties, the food, the drinks, decorations and getting together with loved ones.
I am going to bake a batch of typical Danish Christmas cookies this week and with see what else I can make – I’m thinking lots of marzipan, soft nougat and chocolate, very Danish and very yummy!
Last week I thought I was going to make a quick little sweet snack and write a little post about it after I got home from work. I wanted to make a homemade chocolate bark. But my quick little project turned out to take a little longer since I burned the chocolate – twice. Sometimes I melt chocolate directly in a pan instead of the microwave or a bain marie. But I do that with dark chocolate, and this time I was working with white chocolate. And I now know not to that again. It’s a waste of time, and good chocolate. So after a trip to the supermarket and starting over – this time with a bain marie – I made a lovely homemade chocolate bark. And it was in fact very easy and quick to make.
Here’s what I used:
300 g. white chocolate
60 g of pistachio nuts, de-shelled, unsalted
40 g of dried cranberries
1 or 2 tsp. of licorice powder
Cut the chocolate into small chunks and melt 1/3 over a bain marie. When it’s melted, remove from the heat and add the rest of the chocolate to the bowl. Leave for a few minutes and then stir to incorporate all the chocolate and making sure it’s melted.
Now add the pistachio nuts in a small plastic container, about 15×10 cm and then pour the melted chocolate on top. Scatter the dried cranberries over the chocolate and finally sprinkle the licorice over. Leave in the refrigerator until it sets, 2 or 3 hours.
And now you have your very own chocolate bark.