The optional gold sprinkles add a touch of festive glam but you can leave them out for a more pared-back look.
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Yields:
1
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
136
Ingredients
75 g mixed nuts, we used hazelnuts, pecans and almonds
2 Tbsp. mixed candid peel
200 g dark chocolate, finely chopped
100 g milk chocolate, finely chopped
100 g white chocolate, finely chopped
2 Tbsp. dried sour cherries, chopped
Edible gold stars or pearls, optional
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3. Spread nuts on a large baking tray and cook in oven for 10min, until toasted. Remove to a chopping board, roughly chop and leave to cool. Line baking tray with baking parchment.
Step 2Meanwhile, put the candied peel in a small sieve and rinse to remove any sticky residue. Shake off excess water then dry thoroughly with kitchen paper.
Step 3Put each chocolate type into a separate, heatproof bowl, and set over a pan of barely simmering water until melted. Remove from heat and stir until smooth.
Step 4Spread 2/3 of the dark chocolate thinly on to the prepared tray in a large rectangle or oval, then spoon the milk, white and remaining dark chocolate on top in alternate dollops. Tap tray firmly on the work surface a couple of times so the chocolate forms an even layer, then swirl gently with a skewer or blunt knife to create a marbled pattern.
Step 5Scatter over the chopped nuts, candied peel, cherries and gold sprinkles (if using) and leave to cool and set in a cool place (ideally not the fridge, but if your house is warm it may need to be) for at least 2hr. When the bark is completely set, package up in a slab or break into irregular shards.
TO STORE Store in an airtight container in the fridge for up to 2 weeks. To gift, pack into a large, shallow box lined with baking parchment or tissue paper. Or break into shards, pack into cellophane bags and tie with ribbon.
Per serving:
Calories: 136
Protein: 2g
Fat: 8g
Saturates: 4g
Carbs: 13g
Sugars: 7g
Fibre: 0g
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