Ingredients
- 200 grams milk chocolate, chopped
- 6 squares semi-sweet chocolate, chopped
- 1/4 dried cherries or cranberries
- 1/4 cup whole skin-on almonds, toasted
Preparation
Step 1
Line a baking sheet with wax or parchment paper. Place milk chocolate and semi-sweet chocolate in separate bowls or large measuring cups. Microwave milk chocolate on medium, stirring halfway through, until almost melted, 2 to 3 minutes. Then stir until completely melted and smooth. Repeat melting with semi-sweet chocolate, 3 to 4 minutes.
Pour semi-sweet chocolate onto wax paper forming 3 thick strips about 10” long, leaving a 1” space between strips. Pour milk chocolate into spaces. Spread strips out so they touch; it’s okay if they run into each other. Draw a knife tip back and forth across strips to create a marbled effect (large swirls look best). Sprinkle with cherries and almonds, refrigerate until hardened, 45 to 60 minutes. Break into pieces. Bark will keep well, stored in an airtight container or in a sealed plastic bag, in the refrigerator up to 1 week.