Part III of Candyfest 2010 is one of those recipes that almost isn’t a recipe. I mean how hard is it to melt, spread, sprinkle and drizzle your way to homemade candy? That’s how simple it is to make chocolate bark.
And the flavor combinations are endless. Paula and I made this bark for our annual gift boxes because we love this taste combo and the colors are evocative of the Holiday season, but you could do ANYTHING! And I mean anything…any kind of chocolate, nut, seed, cookie, fruit, candy, spice or extract….whatever tickles your fancy. I mean you know it’s going to be better coated in chocolate, right?!
To get inspired, check out The Chocolate Bark Company. They’ve come up with some delicious and unusual combos that would be a cinch to make at home. But in the meantime, here’s what we did and it was hella good.
Chocolate Bark with Dried Cherries and Toasted Almonds
- 24 oz bittersweet chocolate, finely chopped
- 2/3 cup dried cherries
- 2/3 cup toasted sliced almonds
- 1/4 teaspoon sea salt
- 8 oz white chocolate, finely chopped
Makes 2+ lbs
PREPARATION: Toast your sliced almonds in a hot oven for 5-6 minutes until fragrant. Line a baking sheet with parchment or aluminum foil. Have the rest of your ingredients ready.
MELTING: Melt your dark chocolate in a medium-sized bowl. Melt the white chocolate in a small bowl. You can do all this melting in the microwave, over a double boiler, or using a chocolate tempering machine.
ASSEMBLY: Spread the melted dark chocolate 1/4 inch thick on the lined baking sheet.
Sprinkle evenly with the almonds, cherries and salt. Drizzle with the melted white chocolate. Let all this melty chocolate goodness sit at room temperature or in your refrigerator until it hardens back up into regular chocolate goodness.