Chocolate Bark


Chocolate Bark

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 Tray of Barkglass 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

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4 comments

  1. denise@rosenblum.name

    Hi Pam. A few of us would love to surprise our husbands and do a truffle making class for Valentines day (Maris included). Would you be willing to do that for three or four couples?

    Denise S. Rosenblum President, Dynamic Development Senior Managing Partner, J. Hilburn

    >

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