Simple ingredients, you kids could prepare this, just help them with the double boiler thing, dont want them nasty splash.
A chocolate bark is the answer to a quick chocolate fix. I now faintly remember having made these a while ago as they disappeared in no time and I had no need to find the container to store it in.
Believe me these can be so addictive and there can be no stopping you, just break off pieces and eat.
Vegetable oil /cooking spray
Bittersweet, milk, or white chocolate, chopped.
Smear or spray a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.
Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring.
Pour into baking sheet, and spread in an even layer.
Immediately sprinkle toppings over chocolate. Press the toppings lightly.
Refrigerate until firm, about 1 hour minimum.
Peel off parchment, and break bark into pieces.
Bark can be refrigerated for up to 3 days.
This is the simplest recipe for a chocolate bark. You can also try another one .
Follow the basic bark recipe.
450 grams of semi sweet or bittersweet finely chopped chocolate
60 to 120 ml of dried cranberries or cherries.
60 to 120 ml of dried papaya,apricots diced.
120 ml shelled salted or unsalted pistachios coarsely chopped.
of chocolate you use will affect the flavor of what you are making. This is
particularly important . There are many good brands of dark semi sweet and bittersweet chocolate on the
market, both foreign and domestic. Some favorite brands of dark chocolate
are: Guittard, Lindt, Scharffen Berger, Dagoba, Theo, and Valrhona.
so many dried fruits you could use to decorate this bark. I like
to use dried cranberries and papaya, but cherries, apricots, prunes, figs,
dates, coconut, and strawberries are also excellent choices.