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Holiday Two Chocolate Bark Recipe

Another perfect, home-made holiday gift. This recipe - from our friend, transplanted New Yorker and cookbook author Jean Galton - makes a colorful and festive candy that tastes just wonderful. By using a chocolate thermometer to make this bark, the chocolate is tempered and will stay shiny and firm at room temperature. If you wish to do the bark without a thermometer, simply store the chocolate in the refrigerator.

Ingredients:
1/4 cup toasted pecan halves, coarsely chopped
1/4 cup chopped, dried sweetened cranberries
8 ounce Arriba (72%) Grand Cru Couverture chocolate disks
6 ounce Valhrona white chocolate disks

Directions:
1. Line a baking sheet with parchment paper. In a small bowl, combine the pecans and cranberries.

2. Melt 7 ounces of the Arriba chocolate in the top of a double boiler set over barely simmering water, stirring frequently until shiny, smooth and melted. Remove the bowl and stir in the remaining ounce of bittersweet chocolate. Cool the chocolate by stirring constantly until it reaches 90°F and all the chocolate has melted. Spread chocolate evenly over the parchment with an offset or regular spatula into an 8 X 10-inch rectangle. Refrigerate pan until chocolate is firm, about 10 minutes.

3. While dark chocolate is chilling, melt 5 ounces of the white chocolate in the top of a double boiler, stirring frequently until shiny, smooth and melted. Remove the bowl and stir in the remaining ounce of white chocolate. Stir until all the chocolate is melted and the temperature reaches 88°F. Spread quickly over the bittersweet chocolate and immediately sprinkle with the pecan mixture, lightly pressing it into the white chocolate. Refrigerate until set, about 15 minutes. Break the bark into irregular pieces.

4. Can be made 2 weeks ahead. Store at room temperature in an airtight container.

Makes 1 pound
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