Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (5 page)

1a. dark chocolate and nut bark

1b. peppermint bark

General Description:

Chocolate bark is the simplest of homemade candy bars, consisting of a slab of tempered chocolate studded with toppings and broken into irregular pieces
. It comes in an astonishing variety of flavor combinations; dark chocolate is most common, but white chocolate with peppermint is an eye-catching seasonal favorite. It does not require any molds or fancy finishing—just a flat baking sheet and some creativity.

History:

Chocolate bark was invented by chocolatiers to use up leftover tempered chocolate when making truffles, chocolate bunnies, orangettes, and other candies.

Serving Suggestions:

Any kind of tempered chocolate can be used. Experiment with the toppings of your choice. Try nuts, dried fruits, seeds, and even crushed candies:
pralines
,
candied fruit
, or
chocolate-dipped pretzels
.

Candy-Making Notes:

Bark is an excellent way to use up tempered chocolate left over after making other chocolates.

Recipe:

Dark Chocolate and Nut Bark

1.
Line a baking sheet with parchment paper.

2.
Melt and
temper the chocolate
.

3.
Pour chocolate onto the baking sheet and spread it about ⅜ inch thick.

4.
Sprinkle almonds and cranberries over the choco-late. Press them lightly so they stick. Let the chocolate set, about 1 hour.

5.
Break bark into small irregular pieces with your hands or a sharp chef’s knife.

Yield:

About 24 pieces

Storage:

Store in an airtight container in a cool, dry place for up to 1 week.

Peppermint Bark

This bark is a Christmastime classic, perfect for gift baskets.

1.
Line a baking sheet with parchment paper.

2.
Melt and
temper the chocolate
.

3.
Pour chocolate onto the baking sheet and spread it to about ¼ inch thick. Let it set, about 30 minutes. Temper the white chocolate while it is hardening.

4.
Pour the white chocolate over the bittersweet chocolate layer and spread it evenly.