Chocolate Bark
4 CommentsOurs is a mixed marriage. In so many ways. For one thing, I get one of these:
And he gets this:
It's what's known in our house as a deconstructed menorah. Every year, we put up eight smaller candles and one large candle, all to celebrate Hanukkah. Basically, it means I've worked my life out to get presents almost every day in December. And people say writers can't figure out how to live in the real world!
But Bruce and I are mixed in other ways. Some fairly simple. I balance the check book. He tends to go by feel. And others more shameful. He loves chocolate--and I don't care if I ever eat it again.
OK, don't judge me. I should have said that I used to be indifferent to chocolate. When I met Bruce, I thought chocolate was a big "meh." Then he took me to Maison du Chocolat in New York City. I had one of the earl grey truffles. Holy cow. What did I know, a Texas boy who thought Cadbury eggs were haute cuisine?
Anyway, now I'm into chocolate. Isn't it funny how a relationship can morph you? I mean: chocolate, me, happy. It was once impossible math. Now it makes sense. I'm sure it's one step on the road to looking like Bruce. You know, those old couples who look alike. They buy matching running suits just to emphasize the obvious. Are we there yet? (Now if I can only grow another half a foot.)
I'm always happy when he makes bark: melted chocolate studded with lots of nuts and dried fruit. This is his version of la Maison du Chocolat's mendiant. Simply heaven. A beautiful combination that's sure to make any holiday festive.
First, chip up 1 pound of dark chocolate. At least 66% cocoa solids, but preferably more, up near 75%. Place about two-thirds of it (not an exact science here) in the top half of a double boiler, set over about an inch of simmering water. Don't have a double boiler? Then nest a mixing bowl in a saucepan with a similar amount of simmering water.
Reduce the heat so the water simmers slowly and stir until the chocolate has almost all melted, tiny little specks remaining. Remove the top half of the double boiler or the bowl from over the simmering water (be careful of escaping steam) and add the remaining third of the chocolate. Keep stirring off the heat until it's smooth and glossy. And keep stirring for a little beyond that. You'll know it's right when you can dribble some of the melted chocolate on top of the rest and the lines don't immediately dissolve back into the mixture.
Pour the chocolate out onto a silicone baking mat. Don't have one? Use parchment paper spread on a baking sheet. Smooth the melted chocolate out with an off-set spatula or the side of a large knife. About 1/4-inch thickness.
Then sprinkle 1/3 cup chopped crystallized (or candied) ginger, 1/3 cup golden raisins, and 1/3 cup shelled pistachios over the chocolate. Press down lightly to make sure they're set into the chocolate. Now leave the whole thing kit and caboodle alone until it cools to room temperature, about 1 hour.
Finally, break it into chunks. We like to store them in these little gift bags, tied up with a silver twist-tie. The perfect gift when people drop by--or when we're invited out. If there's any left. Because I adore THIS chocolate. Marriage is funny that way, isn't it?
Reader Comments (4)
Love that combination of fruit, nuts and ginger in the dark chocolate bark. What's your favorite chocolate to use?
Brittany: Frankly, we like the ScharffenBerger 82%. Bark rides right on that cusp--too bitter and it's too much; too sweet and it's cloying.
i just discovered your blog. Love the title! I also love making chocolate bark - simple yet elegant and a lovely winter treat. Thank you for this recipe! It's another snowy day in New England, so I am staying in pj's and making dark chocolate almond bark today. I never made it before. I wonder, do I toast the almonds or not? Also, what is the best way to store it?
I am going to check out the rest of your blog now!
Cheers,
Katherine
Katherine: Thanks for your very kind note. Yes, it's snowing at this New England house, too--although I do see a little break of sun, which means I have to go shovel the walks (darn it).
Yes, do toast those almonds. The chocolate won't be hot enough to do much for them. When you're making sugar-syrup candies, there's no need to toast them because the syrup has gotten boiling enough to toast them almost the moment they hit it. But with chocolate, it's best to give the nuts a quick browning in a dry skillet over medium-low heat or on a baking sheet in a 325F oven.
Mark