Yes, it's that easy, but using bakers chocolate works better because chocolate chips have stabilizers added and the bar chocolate doesn't. I have used chocolate chips and you can certainly use them, but the end product is better with the bars. The French pour the melted chocolate on parchment and press what ever you're using in to the chocolate as opposed to stirring them in and then pouring on to parchment. Either way works, but if you're stirring in ingredients then you have to work some what quickly as the chocolate will start to harden. I find that chocolate chips give you less time to get the bark poured on to the parchment. I've also used white chocolate bars and added a bit of orange oil to give it a wonderful orange flavor.
-----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Irene Rehman via Cookinginthedark Sent: Monday, February 10, 2020 7:48 PM To: cookinginthedark@acbradio.org Cc: Irene Rehman <bireh...@comcast.net> Subject: [CnD] Chocolate Bark Greetings, I want to make Almond bark and Pretzel bark, and wondering if it is as simple as melting chocolate morsels, or even using melting wafers, and stirring in the almonds or pretzels. Has anyone made chocolate bark? Irene R Pennsylvania _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
