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Chocolate Christmas Tree Bark:

400g dark chocolate, broken into small squares
100g white chocolate, broken into squares,

To decorate:
Whatever takes your fancy so things such as:

Milk chocolate buttons
white chocolate buttons
freeze dried cranberries
dried festive fruit & nut mix (cranberries, almonds, orange, sultanas etc)
pistachio nuts
edible glitter
honeycomb

Method:

1: Melt the 2 chocolates separately. Pour the dark chocolate onto a roasting tray (approximately 40cm x 30cm) that has been lined with baking paper and spread out evenly.

2: Drizzle over the white chocolate, splatter it about or swirl with a spoon for a marbled effect.

3: Sprinkle over your toppings then put in the fridge to set for a couple of hours. When hard break into shards and put a few in a cellophane bag tied up with a bit of festive ribbon.

Festive White Chocolate Fudge:

400g white chocolate, broken into squares
1 x 400g can condensed milk
50g butter
1 teaspoon vanilla paste
100g mixed fruit (dried cranberries, figs, sultanas etc)
50g pistachios
orange zest

To decorate:
milk chocolate buttons
freeze dried raspberries
edible glitter
more orange zest

Method:

1: combine white chocolate, condensed milk, butter and vanilla paste in a saucepan and heat gently to melt stirring occasionally.

2: Once fully melted and combined stir in the fruit and nuts.

3: Pour mixture into a small roasting tray (20cm x 20cm) or tupperware box lined with foil and smooth out. Sprinkle with the toppings and put in the fridge to set for 4 hours. Cut into bite sized squares.

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