Chocolate Bark is ridiculously simple to make.
It is the perfect hipster grub, and makes the perfect gift (save some for yourself, will you?) Now that you know the secret, go ahead and scroll down, and play with all variations of chocolate bark.
So sorry no chocolate chips here, you must use the chocolate block for perfect chocolate bark. You will break it in a snap with a hammer and a knife.
Do you like your chocolate bark less sweet?
If you like, as I do, your chocolate minimally sweetened and dark dark, you might want to forgo the added 1/4 cup sugar. Bittersweet chocolate bark is fantastic!
Don’t forget: Cut it the messy way!
That seems to be the trademark of authentic homemade bark: Break it off by hand. Nice to know that sometimes messy is highly recommended!
You have two perfect possible bark presentations
You can either fold all the additions to the melted chocolate before spreading, like here
Or you can spread the melted chocolate alone, and add your toppings while the chocolate is still warm. The toppings will stick out, and make for a more dramatic presentation.
- 1 pound semisweet or bittersweet chocolate, best quality, coarsely chopped
- ¼ cup sugar (skip if you like extra bittersweet, as I do)
- 1 to 2 cups roasted pepitas, pistachios, almonds or any nuts you like, alone or in combination
Short and sweet combinations please
- 1 to 2 cups roasted espresso beans, decaf OK, broken up coarse
- Combine seeds and/or nuts listed above with some dried fruit
- 1 to 2 cups finely chopped dried fruit
- Add an extract to your mixture: 2 tablespoons orange zest, 2-3 tablespoons rum or brandy or a few drops peppermint extract
- 1 to 2 cups cup salted pretzel pieces, etc
Melt the chocolate and sugar on a very low flame (microwave 2-3 minutes OK too, just make sure you mix after 2 minutes and check on the chocolate). Fold in the nuts, dried fruit or crushed coffee beans. Alternatively,spread the melted chocolate alone, and add your toppings while the chocolate is still warm. The toppings will stick out, and make for a more dramatic presentation.
Spread the mixture on a cookie sheet lined with wax paper, a scant 1/3 inch thick. Let the chocolate bark harden, at room temperature or in the refrigerator. Break it up in chunks by hand.