Yield: 1-1/4 pounds
Preparation: 20 minutes, plus setting time
Bark is not only a great candy it is also an easy way to use up tempered chocolate that is left over from other candy-making or baking. Here, the flavor created by the European favorite combination of milk chocolate and hazelnut is deepened with bittersweet chocolate.
12 ounces milk chocolate, chopped
1-1/2 cups lightly toasted hazelnuts,
4 ounces bittersweet chocolate, chopped
1. Line a baking sheet with parchment paper.
2. Temper the milk chocolate. Stir the chopped hazelnuts into the tempered chocolate.
3. Pour the chocolate-nut mixture onto the baking sheet. Using an offset spatula, smooth the mixture into a thin, even layer. Set aside.
4. Temper the bittersweet chocolate. Immediately pour the tempered bittersweet chocolate in a thin stream over the milk chocolate to create a decorative pattern. Let the chocolate bark stand at room temperature until set, about 6 hours.
5. When the bark is set, break it into pieces. Store the bark in an airtight container at room temperature for up to 5 days.
Recipes and Inspiration from
the Kitchens of Chocolatier Magazine
By Tish Boyle and Tim Moriarty
John Wiley & Sons, Inc., November 1999
Recipe reprinted by permission.
This page created February 2000
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