White Chocolate Cranberry Pistachio Bark

Instructions

1. Spread a sheet of aluminum foil across the baking sheet and set aside for future use.
2. Dump the white chocolate chunks into a double boiler and pour water into the lower part until it rises about a couple of inches above the base.
3. Allow the water to simmer over moderately slow flame and place the chocolate filled upper part over the hot water.
4. In case you don’t have a double boiler, fill a large saucepan with water until it stands few inches above its bottom.
5. Place a smaller stainless steel bowl on the saucepan and put the white chocolate chunks in them; heat it just like the double boiler.
6. Melt the chocolate gradually and keep making a note of its temperature with a chocolate thermometer; try to keep the temperature between 82-86 degrees F.
7. In case the temperature soars up more than the desired range, pour the melted chocolate into another bowl and whisk briskly to lower the heat.
8. Place this bowl over the hot water of the double boiler and continue to heat the chocolate while maintaining the temperature between 82-86 degrees F.
9. Just before all of the chocolate is about to melt, remove the bowl from the double boiler and whisk rigorously until the entire chocolate melts; insert the thermometer to check.
10. Drizzle oil over the melted chocolate and continue to whisk until properly blended.
11. Once the chocolate is ready to use after tempering while maintaining the temperature between the desired range, add the fruits as well as nuts into it and stir them well together to mix.
12. Spread this mixture briskly across the lined baking sheet into a single layer of about ½’’ thickness.
13. Leave it aside at room temperature until it is set and hardens.
14. Once ready, break them in pieces with irregular edges and store them in an airtight container.
15. Indulge in these delights to satisfy your chocolate cravings and pack them as Christmas gifts.