Callebaut Chocolate Cranberry Bark

This chocolate bark, the recipe developed by Chef Paul Stewart of Salt Spring Island’s Harbour House Hotel, is one of the easiest candies to make.

Chef Stewart says that the key is to use separate bowls and spoons while melting the chocolate.  Add milk chocolate to a third pan as I did for the photo for another layer of flavour and still another bowl for the kids (or you) to lick.  These dried cranberries are worth sourcing. The small company, Cranberry Valley, is in the town of Venosta, north east of Ottawa. Another great supplier is Johnston’s Cranberries, near Bala, Ontario.

• 8 oz (225 g) bittersweet chocolate wafers
• 8 oz  (225 g) white chocolate wafers
• 1 cup (250 mL)  dried cranberries

In separate bowls, over simmering water, melt the chocolate, stirring till creamy.

Pour, one at a time, into a parchment-lined or well-buttered 9 x 13” baking pan. While the chocolate is still soft, strew the cranberries on top.

Refrigerate to harden. Break into shards and serve on its own, with fruit or with top quality ice cream.

Makes about a pound