Festive Chocolate Bark

Kate Percy's chocolate bark recipe

This is a wonderful recipe to make at Christmas time. Not only because it's a real treat, but using dark chocolate, you'll also get an excellent source of flavonoids, including catechins, epicatechins, and procyanidins, which can help reduce inflammation, improve blood flow, lower blood pressure, and enhance the function of blood vessels. The higher percentage of cocoa solids the better.

I so like to give an edible gift, and this chocolate bark works really well. It's easy, impressive-looking, and very very tasty! Once the bark has set in the fridge, you can break it up and pack it up into festive bags to make edible gifts...or just keep it for yourself! 

Prep 5 mins | Cook 5 mins | Set in the fridge for 1 hr


  • 200g dark chocolate with at least 80% cocoa solids
  • 50g white chocolate
  • 2 tbsp dried coconut flakes
  • 2-3 dried figs, chopped
  • 1 tbsp dried cranberries
  • 1 tbsp hazelnuts, roasted and chopped 


  1. First break up the dark chocolate and place in a heat proof bowl. Place the bowl over a saucepan of simmering water, ensuring that the bowl rests on top of the rim of the saucepan and the bottom of the bowl doesn’t touch the water. Stir every now and then until melted. Using a clean bowl, repeat with the white chocolate
  2. Line a baking tray with greaseproof paper and pour in the dark chocolate. Now careful drizzle the white chocolate on top. Using a fork, gently move the white chocolate around to make swirls.
  3. Scatter over the coconut flakes, the figs, cranberries and roasted hazelnuts.
  4. Place in the refrigerator and chill for 2 hours, or until solid. Break into bitesize pieces.
Festive Chocolate Bark Kate Percy's

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