Ingredients
White chocolate, pistachio, hazelnut and cranberry bark:
• Cooking oil spray, for greasing
• 2 x 200g blocks white chocolate, chopped
• 2 Tbsp pistachios 1⁄4 cup whole dried cranberries
• 1⁄4 cup skinned hazelnuts
Dark chocolate, fig and orange bark:
• Cooking oil spray, for greasing
• 2 x 200g blocks dark chocolate, chopped
• 1⁄4 cup dried figs, thinly sliced
• 1⁄4 cup dried or glacé orange slices, chopped into triangles
Method
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Grease a 19 x 29cm slice tin with oil spray. Line base and sides with baking paper.
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Put chocolate in a large heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth.
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Pour warm chocolate into prepared tin. Arrange pistachios, cranberries and hazelnuts over surface in a decorative pattern, or simply scatter over.
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Set aside for 2 hours or until chocolate has set hard.
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Gift-wrap whole sheet of bark, or break or cut into pieces and wrap individually.
