Re: [CnD] Chocolate Bark
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 On Behalf Of Irene Rehman via Cookinginthedark Sent: Monday, February 10, 2020 7:48 PM To: cookinginthedark@acbradio.org Cc: Irene Rehman 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
Re: [CnD] Chocolate Bark
owl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F. Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary. Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature. COOK'S NOTES If you peel off the papery coating on the pistachios, they will look even greener. Blanch the nuts in a pot of boiling water, drain, and then rub them in a folded towel to loosen the skins. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Irene Rehman via Cookinginthedark Sent: Monday, February 10, 2020 7:48 PM To: cookinginthedark@acbradio.org Cc: Irene Rehman 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
[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
