Sunday, December 20, 2009
Chocolate Bark Two Ways
As you can see from the packaging, I used these little darlings as gifts and they did not disappoint! What you see in the picture is chocolate bark on the left with fruit and nut toppings. On the right is the classic peppermint bark which seems to have been hijacked by Williams Sonoma lately. Take it from me, these are so very easy to make, taste better than anything pre-packaged and will not break the bank like the stuff on the pretty display at your local over-priced cooking supply store. Make and enjoy!
Recipe for Chocolate Bark:
9 1/2 ounces best you can find semisweet chocolate, finely chopped
8 ounces best you can find bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots, chopped
1/2 cup dried cranberries
1/4 cup candied ginger
1/4 cup golden raisins
1/2 cup sweetened shredded coconut
Melt the chocolates in a glass bowl in 30 second intervals in the microwave, stirring the chocolate at each interval. Do not completely melt the chocolate and stir it for the last interval until all of the chocolate is completely melted. The more you stir, the shinier it becomes. Pour the melted chocolate onto parchment paper in a 9x10 inch square on a sheet pan. Spread the chocolate around to get it into the square shape. While the chocolate is still warm, sprinkle on the toppings. Let cool overnight in the refrigerator and break into pieces the next morning.
Recipe for Peppermint Bark:
9 1/2 ounces best you can find bittersweet chocolate, finely chopped
8 ounces best you can find semi-sweet chocolate, finely chopped
2 teaspoons peppermint extract
1 cup candy canes coarsely smashed with a rolling pin
Follow the directions above for melting the chocolate and in separate bowls melt the dark and white chocolates. You can also clean the bowl out that the dark chocolate melted in while it cools to melt the white chocolate. After the chocolate is melted, let it cool slightly and add 1 teaspoon of the peppermint extract to the dark chocolate and to the white chocolate. Pour the melted dark chocolate onto parchment paper in a square on a sheet pan and spread it around to get it into the square shape. Let cool in the fridge for about 15 minutes. Follow the same procedure for the white chocolate and gently pour the white chocolate on top of the dark chocolate and spread it carefully being careful to not mix the chocolate or marble it. While the chocolate is still warm, sprinkle the candy canes on top of the chocolate. Let cool overnight in the refrigerator and break into pieces the next morning.