A festive dark and white chocolate bark with golden accents perfect for New Year’s Eve!
Today I bring you my last post of 2015. It’s been an absolutely amazing year for Broma Bakery, and I’m so excited to celebrate with my favorite ingredient: chocolate.
When I think of New Years I think of blacks, whites, and golds. I think of champagne and glitter, of chocolate and party dresses. It’s a classy and festive time of year and I love it.
Though I completely agree that the ball dropping at midnight is one of the most underwhelming sights one can see, I have to say that NYE has always been a favorite holiday of mine.
From drinking Andre’s with my girlfriends in high school to working the door at Justin Timberlake’s NYC restaurant’s party to standing in a snowy Michigan street kissing my boyfriend at 12 o’clock, my New Year’s Eves have been memorable.
Oh, and there’s that one year I rode a mechanical bull for the first time after many a glass of champagne.
Though who knows what this year’s night will entail, one thing is for certain that I will be celebrating with this chocolate bark. It’s so perfectly festive and a total crowd-pleaser. It’s artistic, yet so ridiculously simple to make.
The nutty honeyed almonds provide a tasty crunch on top of the velvety chocolate, and the candied ginger gives it a bright zing. The raisins add an extra hint of gold, while the sea salt brings out the flavors of the chocolates even more.
A very Happy New Year to you, my friends. This year has been a wonderful milestone in my life, and it’s been truly amazing to see this blog’s growth in the last 365 days. A huge thank you for following along, and cheers to all in the year to come!
Line a large cookie sheet with parchment paper. Set aside.
Create double boiler on stove and melt dark chocolate over low heat. Pour melted chocolate onto parchment paper. Clean bowl and melt white chocolate over double boiler using the same method.
Drizzle white chocolate in parallel stripes over the dark chocolate. Use a toothpick to swirl the white chocolate into the dark, moving in large looping circles.
Allow chocolate to sit for 3-4 minutes before topping with honey roasted almonds, candied ginger pieces, golden raisins, and sea salt. Allow to harden completely (at least 1 hour) before using a sharp knife to cut into pieces.