CHOCOLATE BARK OR BARS
About 1 ¼ pounds
The easiest chocolate candy to make is also infinitely variable. Pair the type of chocolate with compatible fruits and nuts. For instance, white chocolate with pistachios and dried cherries or dark chocolate with candied ginger.
Line a baking sheet with foil. Temper:
- 1 pound semisweet, bittersweet, milk, or white chocolate
For bark: Spread the chocolate with an offset spatula about ¼ inch thick on the lined baking sheet. Tap the pan on the work surface to release any air bubbles. Sprinkle on top:
- 2 cups chopped toasted nuts, dried fruit, mini marshmallows, or a combination
For bars: Mix together the tempered chocolate and nuts or fruit and pour into bar-shaped molds.
Refrigerate until firm, about 15 minutes. Then let stand in a cool place to set completely, 30 minutes to 1 hour. Bars are ready to unmold when they have shrunk somewhat from the sides of the molds.
To serve bark, hold the chocolate with the foil to avoid getting fingerprints on it and break into bite-sized irregular shapes. For bars, unmold as for Small Solid Chocolates. Serve right away or store.