Double Chocolate Bark

The last day of the year brings forth a multitude of emotions. This year has taken us down a path less walked, an avenue of alternate lifestyles, a road of compromise, an expanse of jubilation. Travels to Paris, India and Vietnam filled the wanderlust in my blood. A daughter's wedding brought tears of joy. Losing friends to Covid saddened our souls. Living for months with the family has been a backhanded blessing. 

Most of my days have been filled with kitchen adventures, shared with the family, friends and my readers. For that I am immensely thankful. I have one more share to go...literally. The chocolate bark was gifted to my son's good friend. Cathia had been a presence in Rehan's life. I still remember her cookies that lifted our spirits as we travelled to India in sadder times.  So I end this tumultuous  year on a happy note. Share your wealth, be it food, joy or plain talk. Your gift will make someone's day brighter.

DOUBLE CHOCOLATE BARK

Serves 4

6 oz Dark Chocolate (Use chocolate bar or chips)

6 oz White Chocolate (Use chocolate bar or chips)

1/3 cup dried Cranberries

1/3 cup Raisins

1/3 cup Pistachios

Cut chocolate slab into small pieces.

Melt dark chocolate over a double boiler till smooth. Or place the chocolate in a saucepan over a pot of simmering water. Do not let the saucepan touch the water. Stir till smooth.

Line a baking sheet with parchment or a silicone liner.

Spread the melted dark chocolate in a thin layer over liner. Use an offset spatula to fashion an even layer. 

Place the baking sheet sheet in the fridge to cool and harden.

Wait till the chocolate is hard before pouring on the second chocolate layer.

Melt the white chocolate over a double boiler till smooth. Or place the chocolate in a saucepan over a pot of simmering water. Do not let the saucepan touch the water. Stir till smooth.

Keep the offset spatula  and dry fruit ready as you will have to work fast. 

Pour the white chocolate over the cooled chocolate. Working fast, spread the white chocolate in a thin layer going almost all the way to the edge of the dark chocolate. Allow the dark chocolate edge to show. Do this quickly or the bottom layer will start melting. 

Scatter cranberries, raisins and pistachios all over the chocolate. Use a broad spatula to gently push them into the chocolate. 

Cool the bark in the fridge for at least an hour. 

Use your hands to break the bark into shards.

Make yourself happy and eat some!

Here's wishing all of you a healthy, happy New Year.  Let's indulge our passions, assuage our sadness and live life to the fullest. 

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