EASY CHOCOLATE BARK
This chocolate bark recipe is so easy to make, and ready in a hurry! I typed up my favorite dark chocolate trail mix chocolate bark recipe below. Use this technique and change it up using the ideas provided within the post. Recipe yields about 25 pieces.
Provided by Cookie and Kate
Categories Candy
Time 20m
Number Of Ingredients 4
Steps:
- If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them.
- In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
- Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet-aim for about 1/4″ thickness (it won't reach the edges).
- Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you're adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.
- If you're in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you're not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
- Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
Nutrition Facts : ServingSize 1 of 25 pieces, made as shown, Calories 100 calories, Sugar 6.7 g, Sodium 22.6 mg, Fat 7.5 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1.3 g, Protein 1.7 g, Cholesterol 0 mg
CHOCOLATE BARK
Use this to make our Orange-Walnut Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough to cover 1 twelve-inch log
Number Of Ingredients 1
Steps:
- Line a baking sheet with parchment paper; set aside. Place chocolate in a small heat-proof bowl set over a pan of simmering water, and stir until melted. Remove bowl from heat; let chocolate cool, stirring occasionally, until it registers 88 degrees on a candy thermometer. Pour onto prepared baking sheet, and spread evenly with an offset spatula. Refrigerate until firm but still pliable, 8 to 10 minutes. Tear into jagged pieces, no larger than 1 1/2 inches each. Refrigerate until firm, about 15 minutes. Use immediately.
EASY HOMEMADE CHOCOLATE BARK
Make our chocolate bark as a thoughtful gift at Christmas time. The recipe is adaptable, so use whatever biscuits you have, or your giftee's favourites
Provided by Anna Glover
Time 25m
Yield Makes 1 large slab (will fill 4 medium gift bags)
Number Of Ingredients 4
Steps:
- Melt the milk or dark chocolate in a large heatproof bowl set over a pan of simmering water. Remove from the heat, then melt the white chocolate in the same way. Or, melt the chocolates in the microwave in short bursts.
- Line a baking tray or sheet with baking parchment. Use a baking sheet if you want thinner shards of bark, or a smaller tray for fewer, chunkier pieces.
- Pour the melted milk or dark chocolate over the prepared sheet or tray, then tip side to side to spread the chocolate out to your desired shape and thickness. Spoon over teaspoonfuls of the white chocolate, reserving a little, then use the tip of a knife or a skewer to swirl the white chocolate through the milk or dark.
- Scatter over the biscuit pieces, then drizzle over the remaining white chocolate in a spiral pattern. Scatter over the sprinkles, nuts or sweets, then leave in a cool place to set fully. Cut or break into pieces and wrap.
Nutrition Facts : Calories 765 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
WHITE CHOCOLATE BIRCH BARK
Though this recipe calls for only four ounces of white chocolate, it will be easier to temper if you work with a larger amount, say, one pound. The remainder of the tempered white chocolate can be stored in an airtight container in the refrigerator or freezer. To reuse, melt it to 109 degrees.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 pounds
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Spread almonds in an even layer on a baking sheet. Bake until fragrant and golden brown, about 8 minutes. Let stand until cool, then coarsely chop; set aside. Line baking sheet with parchment paper.
- Temper white chocolate. Pour tempered white chocolate onto prepared baking sheet. Spread into a thin, even layer, covering the parchment. Slowly roll a wood-graining tool over entire surface of white chocolate, parallel to the long side of the baking sheet. Let stand until set.
- Temper semisweet chocolate. Stir almonds into tempered semisweet chocolate. Pour semisweet chocolate over white chocolate. Spread in an even layer, completely covering white chocolate. Let stand until set. Peel off parchment paper. Break into pieces. Store at room temperature in an airtight container for up to 1 week.
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