CRANBERRY BLISS WHITE CHOCOLATE BARK

Steps:

• Line a baking sheet with parchment or a silicone baking sheet. Place a heat proof bowl over a pot of simmering water and add the chocolate. Stir until almost complete melted, remove from heat, and stir in lemon zest and dried cranberries.
• Working quickly, pour the chocolate onto the lined baking sheet, and using a spatula, spread into an even layer about a ¼-inch thick. Immediately after spreading out the chocolate, sprinkle the chopped dried cranberries and orange zest over the top. Gently press the toppings into the chocolate. Place the sheet pan in the fridge until the chocolate has firmed up, about 1 hour.
• Melt remaining 2 oz. chocolate, transfer into a small sandwich bag, cut off the tip and drizzle over the bark. Return to the refrigerator for a few minutes to firm up. Break the bark into pieces. Store the bark in an airtight container in a cool, dark place or in the refrigerator for up to one month.