Homemade chocolate candies, including truffles, fudge, nut clusters, and bark, are among the most coveted holiday gifts. Enjoy filling your kitchen with the smell of melting chocolate and be prepared to bring sweet smiles to everyone on your Christmas list.
This easy chocolate bark is swirled with chopped hazelnuts and orange zest, and sprinkled with coarse salt. The recipe takes only 15 minutes to prepare and can easily be doubled or tripled for making multiple Christmas gifts.
Melted bittersweet, milk, or white chocolate in parchment-lined loaf pans presents many delicious topping possibilities. Try one of our bark variations below or experiment with your own favorite flavors.
Movie Theater Bark
Cherry and Orange Peel Bark
Lime and Macadamia Nut Bark
Pistachio, Dried Cranberry, and Toasted-Coconut Bark
Crackly Two-Tone Bark
Chocolate-Almond Wood-Grain Bark
Toasted pecan halves are covered in caramel flavored with vanilla and dark rum. The layer of bittersweet chocolate that coats the bottoms of the clusters provides the perfect balance for the sweetness of the caramel. To create charming gift boxes for these candies, simply follow our packaging how-to.
No candy thermometer required to make this easy chocolate fudge. Marshmallows are melted with cream and butter to form a smooth base, and then semisweet or white chocolate chips are stirred in. The fudge can be cut into squares or into shapes using cookie cutters. Top with crushed peppermint candies or toasted nuts.
Basic ganache made from bittersweet chocolate and cream forms the center of these truffles that can be rolled in a variety of coatings. Try toasted coconut, cocoa powder, confectioners' sugar, crushed candy canes, red and green candy sprinkles, or finely chopped pistachios, pecans, almonds, or other nuts.
Chopped nuts are arranged in small pools of melted chocolate to create attractive candies for Christmas gift-giving. This recipe gives instructions for tempering chocolate, a process of heating, partially cooling, and reheating that aligns the chocolate crystals so that the finished product is shiny and firm.
Like an easy version of chocolate-caramel turtles, these nut clusters are made by pressing a square of purchased caramel candy over a pair of pecan halves and heating in the oven until the caramel is soft. Chunks of bittersweet chocolate go over the caramel and then the clusters are returned to the oven just until the chocolate begins to melt. A sprinkle of chopped pecans adds the finishing touch to these Christmas candies.
These easy candy clusters are created by arranging toasted nuts and dried fruit on small pools of melted white chocolate. Use a combination of cashews, macadamia nuts, pecans, pistachios, or walnuts, with dried cranberries, apricots, pineapple, cherries, or raisins.
Whole almonds are first coated in a cinnamon-kissed layer of caramelized sugar, and then covered in chocolate. Finally, the chocolate-coated almonds are rolled in cocoa powder to keep them from sticking together. These chocolate almonds can be stored in an airtight container for up to one month.
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