Lindt Chocolate Bark

by Emma Dean November 16, 2023

To add texture to this delicious chocolate bark, sprinkle some crushed speculoos cookies and enjoy the festive crunch.

Serves: 15-20 generous pieces

Ingredients:

300g Lindt Excellence 70% Cocoa
1/3 cup dried cranberries
1/3 cup roughly chopped pistachios or slivered pistachios
Good pinch Gingerbread Spice (found at Gewürzhaus Spice House in Queen Victoria Market)
Crushed cookies of choice, to decorate
Edible gold glitter and stars, to decorate

Method:

Line a large tray with baking paper. Follow the directions for tempering the Lindt chocolate as per my chocolate-dipped crisp-ness recipe on page 21.
Once the perfectly tempered chocolate is ready to go, you will need to work relatively swiftly to ensure the toppings will stick to the chocolate before setting.
Stir the spice into the chocolate, then pour it onto the prepared tray and using a spatula, smooth the chocolate evenly. (You can make your bark as thick or as thin as you choose. Our recommendation is approximately 4mm.) Tap the tray slightly to smooth the surface.
Immediately scatter the chocolate with the cranberries, pistachios and your choice of cookies, if using, before the chocolate is beginning to set. Sprinkle with decorations if you like.
Place the tray in the fridge for 10 mins for the chocolate to set fully (do not leave it in the fridge for too long to avoid condensation on the surface.)
Use your hands to break generous shards of the bark. Store in an airtight container in a cool place for 1 week.