Chocolate Bark and Variations Recipe

Chocolate Bark and Variations Recipe

Ingredients:

12 ozs of chocolate (white/milk, or bittersweet, or 12 ozs choco chips); chopped roughly
Mix-ins (optional):

For Nut Bark:
4 ozs of any nuts (whole almonds, pecan, macadamias, walnut halves)

For Apricot Nut Bark:
1/2 c of apricots (dried); chopped
4 ozs of any nuts (whole almonds, pecan, macadamias, walnut halves)

For Cherry/Cranberry Nut Bark:
1/4 c of cranberries or cherries (whole dried)
4 ozs of any nuts (whole almonds, pecan, macadamias, walnut halves)

For Cinnamon Nut Bark:
1 tsp of cinnamon ground
4 ozs of any nuts (whole almonds, pecan, macadamias, walnut halves)

For Raisin Peanut Bark:
3/4 c of raisins
1/4 c of peanuts (salted); chopped coarsely)

For Peppermint Bark:
1/2 tsp of mint extract
2/3 c of candies (peppermint); crumbled

Instructions:

Brush butter on large baking sheet then put waxed paper on it. Set it aside. Soften 1/2 of chocolate using double boiler and set on pan filled with warm water. Once chocolate melts completely, detach double boiler’s top portion and add the rest of chocolate.

Stir mixture until chocolate becomes smooth and completely melted. Insert thermometer (for candy) in chocolate then check if temperature has 88-90 degrees Fahrenheit (bittersweet) or 86-88 degrees Fahrenheit for milk or white chocolate.

If below approved temperature, place mixture back to warm water. When too warm, let cool ’til it reaches approved temperature.

Pour mix-ins immediately, depending on the type of chocolate barks you are making. Stir using spoon (wooden) ’til well-coated. Pour mixture on prepared baking sheet then spread using spatula into 1/2″ thick. Set it aside and let bark harden for 4 hours (room temperature) or ten minutes inside refrigerator.

Grab bark’s edges then peel off waxed paper. Break bark into any shapes using hands, approximately the dimensions of identification card; keep in sealed container (room temperature) and consume within a month.

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