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
EASY HOMEMADE CHOCOLATE NUT BARK
EatSimpleFood.com This dark chocolate nut bark recipe is easy to make (3 ingredients), versatile, and fits the bill when the average chocolate bar just won't give you what you want.
Provided by beckie
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Line an 8" pan or baking sheet with parchment paper.
- Melt dark chocolate: Bring a pot of water to a simmer and place a steel pot on top (use a double boiler if you've got one). Add uniformly chopped pieces of chocolate or chocolate chips (8 oz) to the pot and stir with rubber spatula. You are trying to melt the chocolate and not burn it. You don't want the boiling water to touch the second pot that's sitting on top of it or it will curdle. Keep stirring at a low heat until it's melted.
- Don't let any water get in contact with the chocolate or it will become unworkable.
- Melt slowly over low heat while stirring gently (if the heat is too high it will become lumpy)
- Pour chocolate into lined pan, sheet pan, or baking dish and lightly shake the pan (or use a spatula) to make the chocolate an even thickness. Add nuts and sprinkle sea salt over the top. Place in refrigerator for 1 hour.
- Serve with Mixed Berry Gazpacho and Fresh Whipped Cream or Ice Cream. Happy Chocolate Eating! Beckie
Nutrition Facts : Calories 207 calories, Sugar 6.8 g, Sodium 25.7 mg, Fat 15.5 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 3.4 g, Protein 3.1 g, Cholesterol 0.9 mg
CHOCOLATE NUT BARK
Use your favorite combination of nuts to make this quick and easy chocolate nut bark.
Provided by EatingWell Test Kitchen
Categories Diabetic Christmas Dessert Recipes
Time 35m
Number Of Ingredients 2
Steps:
- Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
- Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 7.2 g, Fat 5.4 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2 g, Sodium 1.4 mg, Sugar 5.3 g
GHOSTLY CHOCOLATE-NUT BARK
Steps:
- Preheat the oven to 350°F. Line a 13- by 18-inch rimmed baking sheet with parchment paper.
- In a large bowl, toss the walnuts, almonds, and hazelnuts with the corn syrup until evenly coated. Spread in a single layer on the prepared baking sheet. Bake, stirring once, until the nuts are toasted and caramelized, 25 to 30 minutes. Carefully transfer the nuts on the parchment paper to a wire rack to cool completely, separating the nuts as they cool. Line the baking sheet with a clean sheet of parchment paper.
- In a double boiler or large heatproof bowl set over a saucepan of simmering water, melt 3 cups chopped bittersweet chocolate, stirring occasionally to evenly melt. Remove from the heat and add the remaining 1 cup chocolate. Stir until almost melted, then set over the simmering water again. Continue stirring slowly and gently until just melted. Remove from the heat and add the nuts. Fold until evenly coated. Spread in a flat, even layer to the edges of the prepared baking sheet.
- Place 1 cup white chocolate in another heatproof bowl and set over the saucepan of barely simmering water. Melt very gently (do not overheat), stirring occasionally, then remove from the heat. Add the remaining 1/2 cup white chocolate and stir until melted. Dollop onto the dark chocolate, then run a butter knife through the dollops to form ghostly streaks.
- Refrigerate until set, about 3 hours. Break bark into pieces and wrap in treat bags if desired.
CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
- Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
- When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.
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