White Christmas Chocolate


October 17, 2012 by Bloke In A Kitchen

I’d been asked to come up with a Xmas recipe for a local parent’s/children’s magazine.  (see below for picture of the published article).  I wanted something a bit different, seasonal, and that school aged children could help make.  I found an American recipe called ‘Christmas Bark’, and adapted it slightly, adding a little double cream and more dried fruit.

These delicious seasonal treats, packed with dried fruit, are very easy to make, which children, adults and Father Christmas will all love.  They would also be a lovely present.

And whilst sinking your teeth into the heavenly, rich, white chocolate and double cream, you can take solace in the fact that cranberries, dried apricots and pistachio nuts are all considered ‘super foods’.  The cranberries detox your blood system and ward off colds and flu, dried apricots are a great source of Iron, and also rich in tryptophan, which the body converts into the feel-good chemical serotonin.  Finally, pistachio nuts are scientifically proven to lower cholesterol.  And chocolate is yummy.  So it’s a win, win situation all round!

Give them a try, and I hope you have fun making these for your family.


400g white chocolate, broken into small chunks

75ml double cream

75g shelled pistachios, roughly chopped

75g dried apricots, roughly chopped

50g raisins or sultanas

100g dried cranberries


1.  Line a 20 x 30cm dish or baking tin with baking parchment, leaving some overhanging the edges, which will help later on when you lift out the chocolate.

2.  Bring a pan of water to the boil.  Once at a fast boil, turn off the heat.  Place the chocolate and cream in a large bowl.  Place the bowl over the pan, making sure that it does not touch the water. Leave to stand for 10-15 minutes, stirring occasionally, allowing the chocolate to slowly melt.

3.  Add the pistachios, dried apricots, cranberries and raisins/sultanas into the melted chocolate, and mix well to coat.

4.  Spoon the mixture into the prepared container or tin, and level the surface with a spatula. Place in the fridge and leave for 2 hours or more, until completely set.

5.  Remove from the container using the overhanging parchment ‘handle’, and place on a board, and cut into bite sized pieces.

You could also use metal cookie cutters to make star / Xmas tree / holly shapes.  I tried a star shape, but DID find it tricky to be honest.  (I am just a bloke after all).  There will doubtless be a few broken pieces left over, which I’m afraid you’ll have to eat there and then.  A tough job, but someone’s got to do it.

6.  Store in the fridge until ready to eat.


One thought on “White Christmas Chocolate

  1. Reblogged this on Bloke In A Kitchen and commented:

    Updated blog for recipe used for local parents’ magazine.
    New recipes soon! Sorry for the delay – have been laid low with the common cold, and not cooked much apart from reheating Heinz Tomato Soup.

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