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Chocolate bark

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Ingredients

Chocolate bark
      Tempered chocolate
      • 2 pound chocolate or chocolate discs

        Preparation

        Baking Directions:

        Chocolate barkPour your choice of mixed nuts and/or dried fruit onto a parchment paper-lined baking sheet, spreading them out evenly.

        The desired amount of nuts and dried fruit can be up to the cook, either a lot or a little.

        Pour enough tempered chocolate over them to cover almost completely.

        Use an offset spatula to spread the chocolate and nuts evenly in the pan and out to the edges, to completely fill the pan in an even layer.

        Add more chocolate if needed.

        Place baking sheet in the refrigerator to set and harden.

        When set, invert onto a clean surface and remove parchment paper.

        You may need to run the blade of a knife around the edge of the pan to loosen the bark from the sides of the pan.

        Break into mid-size pieces and store in airtight container in a cool, dry area.

        How to temper chocolatePlace a saucepan half-filled with water over medium heat and cover with a heatproof mixing bowl large enough to snugly rest on the rim of the saucepan.

        Use 2 pounds of chopped chocolate or chocolate discs.

        Place about 2/3 of the chopped chocolate or chocolate discs into the bowl.

        Use a rubber spatula to stir occasionally until the chocolate reaches about 100°F.

        This can be determined by either inserting a candy thermometer or noting that about 2/3 of the chocolate has melted.

        Carefully remove the bowl from the pan.

        Stir in the remaining chocolate.

        As the chocolate cools you will see it start to crystallize (harden) around the outside edge of the bowl.

        Use the rubber spatula to stir this crystallized chocolate into the melted chocolate.

        Place the bowl of melted chocolate back over simmering water to ensure chocolate is completely melted and reheated; should reach a temperature of 88°F-90°F.

        If the chocolate is tempered, a knife tip dipped into tempered chocolate will set with a nice shine after 60 seconds in the refrigerator.