Chocolate Bark: Done 3 ways

This recipe is the easiest and the fastest (to get gobbled up, of course)!

Ingredients & Directions

• 300g dark vegan chocolate (read the label as some do contain dairy - I use Presidents Choice bars, but you can use chocolate chips)

• Mexican:

  • 1 tsp vanilla

  • zest of 1 lime

  • 1/4 tsp cayenne pepper

  • 1 tsp cinnamon

• Peppermint Twist

  • 1 tsp peppermint extract

  • 2 candy canes crushed

• Classic Almond Bark

  • 1 tsp almond extract or Amaretto

  • 1/4 cup raw almonds

  • 1/4 cup vegan white chocolate chips

1. Place a sheet of parchment paper on a tray that can be easily placed in the fridge or freezer. I suggest having three small bowls ready for melting chocolate.

2. Melt one-third of the chocolate in a microwave-safe dish in the microwave on medium for 30 seconds or until the chocolate is melted. Remove from the microwave, careful to not burn your hands. If you prefer to melt your chocolate over the stove, use a dutch oven and a heat-safe bowl. Again be careful to not burn yourself.

3. In the bowl of melted chocolate, add 1 tsp vanilla, zest of one lime, cayenne and cinnamon to the chocolate. Stir well with a metal or silicone spoon. Spread the chocolate mixture (about 1/4 inch thick) onto the parchment and leave room for the next two flavours.

4. In a second bowl, repeat melting one-third of the chocolate add peppermint extract and spread on the parchment, topping it with the crushed candy canes.

5. In the last bowl, melt the last third of the chocolate. This time, add the amaretto or almond extract and stir well. Spread the chocolate mixture onto the parchment, adding the chocolate chips and the almonds to the top.

6. Place the three chocolate barks in the freezer for 20 minutes to chill. Remove and carefully crack the chocolate into smaller shareable pieces.

7. Enjoy these three flavours and be sure to create your own!