Itai (my husband) and I walked into this huge candy store in Savannah where they make taffy, praline and all kinds of chocolate.
Itai was particularly beguiled by the plentiful variety of specialty chocolate bark. But at $17.95 a pound, I couldn’t help but think about how I could make this at home AND make my own recipe.
Easier than it seems (and a great project to do with kids), to make chocolate bark, simply:
- Melt your favorite chopped chocolate in a dry bowl placed over a pot of barely simmering water – use a bowl large enough to fit on top of the pot and only fill the pot about 1/4 of the way up so that the bowl doesn’t actually make contact with the water.
- Stir it consistently with a rubber spatula and remove it from the heat before it’s completely melted to ensure that you don’t burn the chocolate. Once off the heat, continue stirring until smooth. When you touch the chocolate to your lip, it should be room temperature. If it’s warmer, add a bit more chocolate and stir in until smooth.
- Pour the melted chocolate onto a parchment paper-lined baking sheet until it’s about 1/2 inch thick.
- Press your toppings onto the chocolate and refrigerate or freeze until the chocolate has hardened.
- Once it’s set, break it into pieces and store in an airtight container at room temperature.
Now that you know the technique, how might you make your own recipe? How about you:
Vary the chocolate?
- Dark, milk, white or mixed all work.
- Almonds, cashews, pecans, peanuts and any other nut would be delicious – your choice whether to crush the nuts or leave them whole.
- Any dried fruit such as blueberries, cherries, cranberries or raisins would add chewiness and a contrasting, slightly acidic, sweetness.
- M+Ms, marshmallows, mints, Reeses peanut butter and any crushed candy bars such as Snickers, Butterfinger or Twix will make kids (and the kid within each of us!) squeal with excitement.
Now, please share your recipes.