Dark and blond chocolate bark with meringue

'Tis the season to be merry and eat chocolate! And what about making your own beautiful chocolate bark for the holidays? It is quite easy as it happens and there are endless possibilities with festive toppings.

As the last recipe I will share on the blog for 2018, I present you a delicious dark and blond chocolate Christmas bark with meringue on top.

All it requires is some delicious chocolate (a good 70% dark chocolate and blond chocolate - white chocolate will do if you cannot find any or have the time to make it yourself) and a handful of crushed meringue pieces. It could easily be whipped up as a last minute idea to serve as a sweet festive treat over the holidays or to offer as an edible gift.

For other wonderful little sweet things ideas for the holidays, browse the sweet recipes on the blog where you can find: a variety of chocolate-covered pretzels, chocolate gingerbread biscuits and white chocolate mendiants, some rocky white Christmas road and gingerbread biscuits.

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What are your favourite sweet things to make over the holidays?
Do you make them just to serve on the day or also to offer as edible gifts?
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Dark and Blond Chocolate Christmas Bark with Meringue Recipe (Vegetarian, Gluten Free)

Ingredients

300g chopped dark chocolate
140g chopped blond chocolate*
a handful of crushed meringue pieces

1. Line a tray with greaseproof baking paper. To melt the chocolate, the best way is to use the bain-marie system. Put the chopped dark chocolate in a heatproof bowl over a saucepan of simmering water (the water should not touch the bowl so make sure the bowl is larger than the saucepan). Stir the chocolate with a spatula until it is completely melted.

2. Pour the dark chocolate onto the baking paper and spread evenly with the spatula. Repeat the process with the bain-marie to melt the blond chocolate. Once melted, add dollops of it on the dark chocolate. Use a skewer or chopstick to create beautiful swirls that will marble the two chocolates together..

3. Sprinkle the pieces of crushed meringue over the chocolate while it is still soft. Leave to cool down at room temperature (you could do it faster in a fridge but you might end up with light condensation, which is really not great for chocolate).

When the chocolate bark is set, use a knife to cut shards and serve on a dessert plate as a festive sweet treat. You could also wrap a few pieces in a little bag or jar to offer as an edible gift.

Note:
* I use blond chocolate called Dulcey from Valrhona but you could also make your own roasted white chocolate.

Bon appétit!