Sunday, 22 December 2013

Chocolate Bark

Here in Paris I am surrounded by exquisite pastries and chocolates with very handsome prices. In addition to the delicately painted and sculpted chocolates most of the chocolate shops also have a selection of chocolate discs embedded with fruit and nuts. I decided to create my own chocolate bark to enjoy at home over the holidays. Wrapped up nicely in cellophane this would also make a great foodie gift.
 
To make chocolate bark of your own melt good quality dark chocolate, something with a high cocoa content, in a double pan or a bowl over hot water. I am not a fan of melting chocolate in the microwave it is far too likely to burn the chocolate and separate the fats out, melting slowly in a bowl is my recommendation.
 
Once the chocolate has melted pour equally onto 2 sheets of baking parchment and spread out with a pallet knife until it is quite thin. I chose to sprinkle my two chocolates with dried cranberries and flaked almonds. Next you have to be patient and let it cool. Do not try an speed this process up by putting your chocolate in the fridge or freezer you will make the chocolate white. Once the chocolate is fully set simply break it up and enjoy your chocolate bark.

1 comment:

  1. desicated coconut or cocoa nibs would be nice x

    ReplyDelete