Chocolate bark

Chocolate bark

By
From
Citrus
Makes
1 large or 6 smaller slabs
Photographer
Mowie Kay

If I make this for home consumption, I won’t bother tempering the chocolate, as really all it does is stop the chocolate going dull and matt when it resets. However, this is a good recipe for presents and going to that extra effort does improve the appearance no end. Play around with this as much as you like – and, if making at Christmas, a few flecks of edible gold leaf wouldn’t hurt either.

Ingredients

Quantity Ingredient
oil, for greasing
300g dark, milk or white chocolate, (depending on what you are going to add)

For the flavourings (see method)

Quantity Ingredient
Candied citrus peel
stem ginger
nuts
a few dried, crumbled rose leaves

Method

  1. Lightly oil a small, half-sized baking tray.
  2. Break up the chocolate into fairly even pieces and put 200g of it into a heatproof bowl. Set the bowl over a pan of simmering water, making sure the bowl does not touch the water. Melt the chocolate until it is liquid, then remove the bowl from the pan. Add the remaining chocolate, add a sugar thermometer and stir the chocolate until it reaches 30–32°C for dark or milk chocolate or 27–28°C for white chocolate. At this point your chocolate is ready to use and you will need to act quickly.
  3. Pour the chocolate onto the baking tray and spread it evenly with a spatula. Sprinkle over a choice of flavours:
  4. For dark chocolate, I like either candied orange or grapefruit peel with finely chopped stem ginger or chopped nuts (hazelnuts or pistachios work best).
  5. For milk chocolate I like candied lime with salt, or candied orange with candied fennel seeds.
  6. For white chocolate, try candied lemon peel, perhaps with a few rose petals dotted about.
  7. When the chocolate has set, break it up into pieces as you like, or cut into bars. Store somewhere cool.
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