500g white chocolate, chopped
large handful of freeze-dried raspberries
80g Candy Kittens rock or 6 candy canes, roughly crushed
5–8 cellophane bags
twine or ribbon
1. Line a large baking sheet with non-stick baking paper. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the water does not touch the bowl.
2. Pour the melted chocolate on to the lined baking sheet and spread it out with a spatula or spoon to about 1cm thick.
3. Scatter with the freeze-dried raspberries, crushing a few as you go, and the crushed rock or candy canes. Set aside in a cool place to harden for at least 3 hours.
4. Break the bark into shards and divide between 5–8 cellophane bags. Tie the tops with twine or ribbon and store in a cool place for up to 10 days.