Eid celebrations consist of going for a congregational prayer, receiving guests at your home, and of course, house hopping to and from people’s homes. Whenever my family and I would “house-hop,” we would take a hostess gift of either sweets or flowers. For this Eid, I decided to make Eid Tins filled with dark chocolate almond cranberry bark.
This recipe is a variation of the one in Kraft Foods “What’s Cooking” magazine.
18oz 70% dark chocolate, chopped into medium sized pieces
6 oz white chocolate, chopped into medium sized pieces
1 cup – 1.5 cups of chopped almonds, skin on**
1/3 cup of dried cranberries **
In two separate double boilers, melt both the white and dark chocolates over low heat. Stir occasionally to assist in the melting process. In the meantime, chop up the almonds. Once the chocolate is melted, stir in the almonds into the dark chocolate and the dried cranberries into the white chocolate. First spoon out the dark chocolate mixture onto a large, parchment lined baking tray and smooth out with an offset spatula. Next, pour the white chocolate cranberry mixture over the dark chocolate. Using the offset spatula, start creating wave pattens in the chocolate so you get a marble-like look. Refrigerate for 1 1/2 hours or until firm and then use a sharp knife to break into small pieces. Line small cookie tins with wax paper and fill them up with the bark.