Recipe: Milk Chocolate and Hazelnut Bark

Cookbook

Milk Chocolate and Hazelnut Bark

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,
coarsely chopped
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.

Buy the Book!

Chocolate Passion:
Recipes and Inspiration from
the Kitchens of Chocolatier Magazine
By Tish Boyle and Tim Moriarty
John Wiley & Sons, Inc., November 1999
Cloth, $39.95
ISBN: 0-471-29317-2
Recipe reprinted by permission.