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Tuesday
Sep072010

Fancy Chocolate Bark


Sometimes you just don't feel like making cookies or cupcakes or pies. Sometimes, after baking for a few months, you want to mix it up a wee bit. Sometimes, it feels like Fall and you think "I should be making something more Fall-ish."

We admit it, we talk to ourselves a lot.

We also sing very loudly in the shower, quote our own old home videos (because that's fun for other people to witness) and write ourselves post-it notes about buying more post-it notes.

Yup, we're craaaaazzzy like that.

Wait, where were we?

Oh, yes. So, we decided to try something a little different, chocolate bark.

 

We confess the main reason we wanted to make this specific recipe was so that we could line up all the ramekins pre-filled with the ingredients just like the professionals do on TV and stuff. It's the little things that make us happy.

Oh, and also, because when we saw the giant display of Valrhona chocolate at Whole Foods, it was just more than these blue-eyed gals could handle.  

It's true. We are that easy.

Fancy Chocolate Bark
Makes 20 pieces
Adapted from Barefoot Contessa: Back to Basics

Print Recipe

1 cup whole salted cashews, roasted
6 to 7 ounces very good quality semisweet chocolate, finely chopped
6 to 7 ounces very good quality bittersweet chocolate, finely chopped 
1/4 cup dried crystallized ginger, diced
1/4 cup candied orange peel, drained well and diced
1/2 cup dried cherries
1/3 cup dried apricots, diced
1/4 cup golden raisins

Preheat the oven to 350 degrees Fahrenheit. Using a pencil trace a 8.5- by 11-inch rectangle on a large piece of parchment paper placed on a sheet pan. Flip the parchment over so you can then see the outline but avoid getting pencil lead in your bark. Yuck.

Spread the cashews on a baking pan and toast for 8 minutes or until starting to brown. Set them aside to cool. You don't need the oven anymore so you can turn it off.

Place the semisweet chocolate and half of the chopped bittersweet chocolate into a glass bowl. Set the microwave for 1 1/2 minutes on high. Put the bowl in the microwave and watch very closely. You are going to stir the chocolate with a rubber spatula in 20-30 second intervals until when you take it out the chocolate is just melted. You absolutely need to pay close attention to this. You are going to be using expensive chocolate and once you burn it, it's all over. That would totally stink. And, be a waste of delicious chocolate!

Once the chocolate is just melted, stir in the remaining bittersweet chocolate. Allow the melted chocolate to sit at room temperature and keep stirring the mixture. You want it to be completely smooth. There will be enough residual heat in the chocolate to melt the added bittersweet chocolate pieces. Keep stirring. The chocolate will get smooth and glossy which is what we want. This whole process will take about 3-5 minutes.

Pour the melted chocolate into the outline of your rectangle and using a spatula, smooth the surface and spread evenly. Sprinkle the top evenly with the toppings in the following order: first the ginger, then the cashews, then the orange peel, then the cherries, apricots and raisins. 

Set aside for at least 1 to 2 hours until cooled and firm. Cut or break the bark into 20 pieces and serve at room temperature or package for a perfect hostess gift. 


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Reader Comments (13)

OH my gosh! What a perfect Fall treat. It looks so autumn-like too - I just love it! Bookmarking!

September 9, 2010 | Unregistered CommenterJessica @ How Sweet

Wow. Fantastic! Great idea for Fall.

September 9, 2010 | Unregistered CommenterLora

Oh, these look amazing!!! I will be bookmarking this recipe. ;)

PS. I just found your blog through a link in another blog - so very glad I did. :)

September 10, 2010 | Unregistered CommenterSeglare

OMGoodness!
I KNEW this was Ina's recipe for Chocolate Bark when I saw it!
I drool every time I watch the show where Ina makes this bark!
And then she serves it to her friends..on the VERANDA!
As ONLY Ina can!
Every time I see it I think...there's no way I could make this like this!
But YOU girls have inspired me!
Thank you!
I AM MAKING THIS!
Oh~Yeah!
I'm going for it now! ;o)
I popped over from Jessica's blog!
LOVE your blog...and your adorable personalities!
Following you on TWITTER now!
And...I'm gonna FOLLOW this great blog!
Thanks to Jessica for sending me over here! xo

September 10, 2010 | Unregistered Commenterteresa

Sooo simple and SOooo good looking. I can't wait till it gets just a little cooler here to whip out this recipe!

September 10, 2010 | Unregistered CommenterEvan @swEEts

That's a work of art.

September 10, 2010 | Unregistered Commenterstacey-healthylife

This makes me drool. I might have to make it tomorrow. YUM!!!!!!!!!

September 10, 2010 | Unregistered CommenterTaryn

Hi there, I just came across your blog and I can already say that I am HUGE fan! Your pictures are GORGEOUS and the recipes look amazing. I am really impressed.

Anyway, this bark looks incredible... I love how colorful and autumn-y it is! Makes me excited for fall :)

September 11, 2010 | Unregistered CommenterKylie

I was going to make bark as holiday gifts this year since it's so quick to make. Yours looks very pretty and festive.

September 13, 2010 | Unregistered CommenterAnna

I love fall its the perfect weather for baking, and treats just warm the belly!

dinner, dresses, decor, and dessert

http://traychic.wordpress.com
http://traychic.wordpress.com
http://traychic.wordpress.com
http://traychic.wordpress.com

September 13, 2010 | Unregistered CommenterTray Leigh

yum!!!
this is a great idea. you guys make it look very professional with the ramekins ;)

September 14, 2010 | Unregistered Commenterkatie (d.f.e.m)

Me again - if I omit the nuts (what with them killing me and all that) is this the bark from thanksgiving?

December 20, 2010 | Unregistered CommenterTorie

This looks absolutely heavenly. Um, yes, I will most definitely be making this recipe. And um, no, I will not be waiting until the holidays. I'm not even sure if I'll be able to wait until next week. Oh, the pain of being patient... I've never been very good at it.

- Katie at www.ohshineon.com

October 31, 2011 | Unregistered CommenterKatie

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