Ingredients:

  • 18 oz High-Quality Dark Chocolate (70% preferred), chips or finely chopped bars
  • 1 teaspoon Neutral Oil (e.g., Coconut or Grapeseed), optional
  • 6 oz White Chocolate, chips or finely chopped bar
  • 1/2 cup Crushed Peppermint Candies (Candy Canes)
  • 1/4 cup Toasted Pistachios, roughly chopped
  • 1/4 cup Dried Cranberries
  • 1/2 teaspoon Flaky Sea Salt (e.g., Maldon)

Instructions:

  1. Prepare the Station and Toppings. Line a 10x15 inch baking sheet with parchment paper. Gather all toppings and place them in small bowls right next to your work surface.
  2. Melt the Dark Chocolate Base. Set up a double boiler (Bain-Marie). Place the dark chocolate and optional oil in the dry bowl. Reduce the heat to low and stir constantly until the chocolate is about three-quarters melted. Remove the bowl immediately from the heat and continue stirring off-heat until the remaining pieces dissolve completely.
  3. Spread the Base. Pour the melted dark chocolate onto the prepared baking sheet. Use a spatula to quickly and evenly spread the chocolate into a rough rectangle, about 1/8 to 1/4 inch (3–6 mm) thick.
  4. Melt and Drizzle the White Chocolate. In a separate clean, dry bowl, melt the white chocolate using the double boiler or short 30-second bursts in the microwave. Transfer the melted white chocolate into a small piping bag or use a spoon to drizzle it randomly over the dark chocolate base.
  5. Swirl and Apply Toppings. Immediately take a skewer or the tip of a small knife and gently drag it through the dark and white chocolate to create a marbled, swirled pattern. Do not over-mix. While the chocolate is still wet, sprinkle the toppings (pistachios, cranberries, crushed peppermint, and flaky salt) evenly across the surface. Gently press them in slightly to ensure they adhere.
  6. Chill and Set. Carefully transfer the baking sheet to the refrigerator. Chill for 1 to 2 hours, or until the chocolate is completely set, firm, and snaps cleanly when broken.
  7. Break and Store. Remove the chocolate slab from the fridge. Lift the parchment paper off the baking sheet. Break the chocolate into varying-sized pieces. Store the bark in an airtight container at room temperature (in a cool spot) or in the refrigerator for longer storage.