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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Bark Recipe

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This recipe for Chocolate Bark is from The Mayo/ West Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Basic recipe:
1 lb chocolate
1 lb fillings
1 Tbsp garnish

Suggestions:
1. dark chocolate, 8 oz almonds, 8 oz dried cherries, chocolate sprinkles
2. milk chocolate, granola, shredded coconut
3. white chocolate, 8 oz pistachios, 8 oz dried cranberries, crumbled candy canes
Directions:
Directions:
1. If using nuts, toast them in a 350ºF oven for 10 minutes.
2. Line a rimmed baking sheet with parchment paper or foil.
3. Nestle a medium bowl over a small pot of simmering water. Toss in the chocolate. Stir with a wooden spoon until the chocolate is smoothly melted.
4. Remove the bowl from the pot and thoroughly stir in the fillings.
5. Pour into the pan, gently tilting to spread in a thick puddle.
6. Sprinkle on the topping.
7. Cool until hardened, then break into small pieces.
8. Store in a sealed container, up to 4 days at room temperature, a month in the refrigerator, or 6 months in the freezer.
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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