Hi there, I hope you are having a great day! Today I am taking part in a collaboration on Instagram called the Chocolate Lovers Collab, what a great idea right?!

So for my contribution I thought I’d finally post this Chocolate Hazelnut Cranberry Bark I originally made to be part of my #adventbaking series in December and didn’t get around to posting.

It’s so good, and a recipe I keep going back to as a treat for myself and for a gift to others! Rich dark chocolate, topped with tart dried cranberries, blitzed hazelnut for some crunch and creamy white chocolate. What’s not to love?

INGREDIENTS

200g Dark Chocolate

20g White Chocolate

10g Hazelnuts

30g Dried Cranberries

METHOD

You first want to melt your dark and white chocolates in seperate bowls. You can do this either on a abine marie (putting the chocolate in a bowl over a pan of simmering water and stirring until melted) or by putting it in the mircowave for 15 second intervals and stirring in between until the chocloate is melted.

Line a baking tray with baking paper and pour your dark chocolate onto the tray. Spread it into a thin layer with the back of a spoon across the baking paper until it forms a thin layer.

Place your hazelnut into a blender and pulse until roughly chopped, sprinkle the blitzed hazelnuts over the melted dark chocolate.

Take a handful of dried cranberries and sprinkle them over the hazelnuts and chocolate. Then drizzle your white chocolate over the top using a teaspoon.

Sprinkle some flaky sea salt over the chocolate bark and place the baking tray into the top shelf of the fridge to cool for approximately 1 hour.

Bring the chocolate bark out of the fridge and chop into shards using a large knife.

Enjoy!

Quick Tips:

I’ve found Aldi’s basic range Dark Chocolate tends to work the best for baking and treats, so save yourself some money and don’t bother buying the expensive stuff!

I wouldn’t recommend the Aldi Basic one for this through, the Tesco brand or a higher quality one tend to melt better so this is worh spluging on!