CHICOPEE, Mass. (Mass Appeal) – Craving chocolate? Personal Chef Bill Collins from ChefBill.com shared his recipe for Chocolate Bark with us!
Basic Bark Recipe
- 1 pound of your favorite chocolate, Can be dark or milk (or other) chocolate
- 1 ½ – 2 cups toppings
Some topping suggestions:
Toasted nuts: hazelnuts, walnuts, almonds, peanuts, etc
Dried fruit: cranberries, cherries, raisins, etc.
Other stuff: marshmallows, pretzels, butterscotch chips, sea salt, chili powder, etc.
- Line a baking sheet with parchment paper or wax paper.
- Chop chocolate into pieces no larger than a chocolate chip. In a double boiler, over hot water (but not boiling), melt ¾ of the chocolate. Remove the chocolate from the burner while it melts. This could take 8-10 minutes, with occasional stirring. When the chocolate is melted, stir in the remaining ¼ pound of chocolate to the melted chocolate, until it’s all melted.
- Pour the chocolate into the baking sheet with the parchment paper. The chocolate will be approximately ¼” deep in the pan.
- Sprinkle your topping onto the melted chocolate. The toppings can be as crowded or sparse as you’d like. More crowded is more flavor!
- Set the pan in a cool area for an hour or more, until the chocolate hardens. Or, it can also cool in the refrigerator, for approximately 30 minutes.
- When the chocolate has hardened, remove it from the pan and break it into random-sized pieces.
- Store in a sealed plastic bag in a cool, dark place. Try to avoid the refrigerator. Room temperature (unless it’s really hot) is fine.