Chocolate bark with candied orange and dried cranberries

Difficulty: ★★☆


  • 120 gr. 70% dark chocolate with cocoa seeds
  • 70 gr. white chocolate coating
  • 10 gr. dehydrated cranberries
  • 10 gr. candied orange, diced
  • 10 gr. pistachios, chopped
  • ½ tsp. ground pink pepper
  • ¼ tsp. ground ginger
  • Flake salt

Category: Desserts


Chop chocolate into small pieces. Place the dark chocolate in a Magefesa saucepan, which we will use to make a bain-marie, together with a Magefesa pot  with hot water. Once the chocolate is melted, flavor with pink pepper and ground ginger.  Pour the mixture into a mold lined with non-stick paper and add the chopped blueberries, candied orange and pistachios, before all the chocolate solidifies. Melt the white chocolate using the previous technique of bain-marie. Once melted, pour a trickle of white chocolate over the mixture of dark chocolate and decorate to your taste. Season very lightly with the salt flakes. Let it curdle and cut into irregular portions.