In preparation for the holidays, I thought I would re-post chocolate bark, a decadent holiday gift idea. It’s a fun and festive recipe, delicious and easy to make. Most professional chocolate is “tempered”, which requires it to be brought to a certain temperature. This ensures a shiny finish, and a longer shelf life. This process takes time and a bit of skill.  This bark recipe doesn’t require tempering and is so addicting that it  will get eaten before it’s chopped! Un-tempered chocolate can bloom, or turn a little gray, but will not affect the taste.

• 16 ounces of good quality semi-sweet or bittersweet chocolate, finely chopped  (I like Guittard, Ghirardelli, Callebaut and Valrhona)

Toppings:

• 1 cup assorted nuts, toasted and roughly chopped- I like walnuts, pistachios, cashews  or slivered almonds
• 1/2 cup dried fruit, roughly chopped -I like dried cranberries, dried cherries or dried apricots
• 1/4 cup crystalized ginger (optional)

Pre-heat the oven to 350 degrees. Spread the nuts on a baking sheet in one layer, and bake for 6-8 minutes. This brings out the oil in the nuts and adds great flavor. Set the nuts aside to cool.

Line a second sheet tray or cookie sheet with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of simmering water, this is the double-boiler method. Another option  is to place the chocolate in a glass bowl and microwave on high for 20-30 seconds or until it’s almost melted. Remove from the heat and stir the chocolate with a rubber spatula, until smooth and shiny. Carefully pour the chocolate onto the second sheet tray lined with parchment paper. Sprinkle your toppings over the chocolate. Set the tray aside for 2 hours or more, until firm. Refrigerating or freezing the bark will help it set up. Cut the bark into pieces and serve at room temperature.                      Happy Holidays!

Inspiration: Food TV