Desserts
Chocolate Bark
Makes about 16 servings
Chocolate Bark
Makes about 16 servings
Tempering chocolate requires precise temperature. This method keeps it simple!
Nutritional information per serving: Calories 170 (64% from fat)
carb. 13g
pro. 2g
fat 12g
sat. fat 7g
Col. 1mg
sod. 6mg
calc. 21mg
fiber 3g
carb. 13g
pro. 2g
fat 12g
sat. fat 7g
Col. 1mg
sod. 6mg
calc. 21mg
fiber 3g
Ingredients
1 pound good quality bittersweet chocolate discs, divided (at least 60% bittersweet, 70 to 75% is preferable)Preparation
- 1. Insert the Stirring Paddle. Add 12 ounces of bittersweet chocolate discs. Secure the Cooking Lid with Steam Cap removed.
- 2. The cooking time is set to 35 minutes on 120°F on Speed 3.
- 3. Scrape the sides of the bowl to incorporate any un-melted chocolate.
- 4. The cooking time is set for an additional 5 minutes on 120°F on Speed 4. With machine running, slowly add remaining 4 ounces of bittersweet chocolate discs, a couple at a time, not adding more until the previous discs have fully melted.
- 5. All the chocolate should be melted. If there are still a few pieces left, stir until fully melted.
- 6. Line a rimmed baking sheet with a nonstick silicone baking mat.
- 7. Spread onto the baking mat into an approximate 12-inch rectangle or oval (it does not need to be a perfect shape).
- 8. Add desired toppings (see Step 10 for some suggestions) if using.
- 9. Tap pan a few times to remove any air bubbles. Transfer to refrigerator to chill a minimum of 3 hours. Once sufficiently cooled, break into pieces and serve.
- 10. ¾ cup each shelled pistachios and dried cranberries
- 11. S'mores bar - broken graham crackers with mini marshmallows
