Mix it up with different flavour combos - cranberries, candy canes, pistachio, freeze dried raspberry, sea salt, coffee and coconut are all great ingredients to experiment with.


300g white chocolate
70g packet almonds, lightly toasted
¼ cup pomegranate seeds



1. Slowly melt chocolate in a bowl over saucepan of simmering water. Stir until smooth.
2. Pour chocolate over lined oven tray and spread until even and aprox 3mm thick.
3. Slightly chop the almonds, and sprinkle over chocolate along with pomegranate seeds.
4. Refrigerate for an hour or until set, then break into rough shrads Store in airtight container in the fridge or freezer.

Chocolate Bark

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