JACKSON POLLOCK HOLIDAY MIXED NUT BARK WITH DRIED CRANBERRIES AND COCONUT FLAKES
RECIPES
JACKSON POLLOCK HOLIDAY MIXED NUT BARK WITH DRIED CRANBERRIES AND COCONUT FLAKES
I couldn’t help myself in calling this ‘Jackson Pollock Christmas Bark’ the end result just resembled his paintings too much and I realized after I completed it that I absolutely applied the ‘drip technique’ to apply the white chocolate to the bark.
In case you’re unfamiliar with Jackson Pollock and have no idea what I am referring to:
(Jackson Pollock was an artist who put his canvases on the floor. This way he he could move around all four sides of his work. He used very liquid paints so that he could easily drop the paint onto the canvas. This is referred to as the "dripping" method. His paintings are explosions of curving lines, shapes and colours.)
My mom started making holiday bark a few years ago and I was inspired to come up with a few versions of my own. If I do say so myself, this one is pretty incredible. It’s sweet, salty and chewy and incredibly decadent. It reminds me of these chocolate treats we used to buy in Banff called ‘Bear Claws’ from our favourite holiday chocolatier in the town.
INGREDIENTS
JACKSON POLLOCK HOLIDAY MIXED NUT BARK WITH DRIED CRANBERRIES AND COCONUT FLAKES
Chocolate:
2 cups dark chocolate chips
2 cups white chocolate chips
2 tbsp coconut oil
Toppings:
Costco salted mixed nuts
dried cranberries
unsweetened coconut flakes
slivered almonds
DIRECTIONS
Bring water to a boil in the bottom pot of a double boiler. Once it boils, add dark chocolate chips to the top of the double boiler. stir occasional with a spatula until chocolate is melted. Once the chocolate is fully melted add 1 tbsp of coconut oil and mix until disolved, transfer the mixture to a silicon or parchment paper lined baking sheet. Spread the melted chocolate out into a thin rectangle using the spatula.
Clean the pot that held the dark chocolate and the spatulas to ensure it’s clean before using them to melt and mix the white chocolate.
Return the top of the double boiler to the stove and repeat the process with the white chocolate. Once the white chocolate has melted, use your spatula to fling and drip the white chocolate over top of the dark. I liked to have some big dollops and then some thin lines.
Before using up all the white chocolate, sprinkle your toppings onto of the bark. Once you have the amount you want of everything on top of the bark fling some more white chocolate on top. This will create little splatter lines over your nuts and cranberries.
Return to the fridge.
After about an hour your bark should be cooled. Break it into small pieces and it’s ready to serve or be stored in the fridge for when company comes over.
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