From editor to reader: A fabulously festive edible gift full of Christmas cheer HELEN'S RECIPE


CHRISTMAS CHOCOLATE BARK WITH ORANGE, PISTACHIO AND CRANBERRY 2 medium oranges 300g milk chocolate 150g dark chocolate 100g white chocolate 2 tsp orange extract 40g pistachios, roughly chopped 40g dried cranberries Edible glitter, optional


YOU WILL NEED Kitchen roll Parchment paper


1 Preheat the oven to 120C/half a gas mark. Slice 1 orange as thinly as possible and place the slices on a sheet of kitchen paper. Place another sheet on top and gently press the excess moisture out of the orange slices.


2 Place the dried orange slices on a baking tray lined with parchment paper. Dry in the oven for 40–45 mins, turning halfway through the cooking time. Remove from the oven and allow to fully cool.


3 In the meantime, place both the milk and dark chocolate in a heatproof bowl, over a saucepan of boiling water, ensuring the bottom of the bowl doesn’t touch


the water. Stir occasionally until melted. In a separate bowl, melt the white chocolate and then stir through the orange extract.


4 Line another baking tray with parchment paper and pour in the melted milk and dark chocolate, spreading it out into a large rectangle using a spatula. Using a spoon, drizzle the white chocolate on top of the rectangle of milk and dark chocolate before gently placing the orange slices randomly into the chocolate.


5 Sprinkle over the pistachios and cranberries and finely grate over the zest of the second orange. Place in the fridge for 20–30 mins until set. Remove from the fridge and sprinkle with a little edible glitter. Crack the bark into large pieces and serve, or alternatively wrap up in cellophane and tie with ribbon to give as a gift.


Enjoy served alongside warm


mulled cider or wrap up in cellophane and tie with ribbon to give as the perfect edible, homemade gift.


74 | THE WEST COUNTRY FOODLOVER


COVER RECIPE


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