Chocolate bark is a good introductory chocolate recipe for those that have never worked in chocolate candy before.
Notoriously temperamental, chocolate can be easily messed up if not treated properly. Some the biggest mistakes that can be made involve overheating the chocolate and accidentally getting water into the mix while melting it.
Traditional methods involve melting chocolate chips in a bowl placed over a pot of steaming water. This gently melts the chocolate because once chocolate has overcooked, it will cake up and no longer be usable. However there is a bit of risk because once water comes in contact with melted chocolate, it will cause the chocolate to seize and into a thick paste, much like if it had overcooked.
A good way to prevent this mess up is to melt the chocolate in the microwave. As long as the chocolate is melted slowly, it should work smoothly. This recipe will take this simplified process and incorporate some others to show the chocolatier novice how to replicate techniques used in gourmet chocolate shops.
Ingredients
1 ½ cups dark chocolate chips
2 tablespoons chopped pistachios
2 tablespoons shredded, sweetened coconut
2 tablespoons dried, sweetened cranberries
1 teaspoon honey
pinch sea salt
Directions
1 Pour the chocolate chips into a microwave-safe bowl. Melt on high power for 20 seconds.
2 Give the chocolate a stir — the chocolate pieces should still be completely solid.
3 Microwave the chocolate another 20 seconds and stir. The chocolate should start to melt around the edges of the bowl. Continue microwaving in 10-second intervals, stirring between each.
4 When the chocolate is mostly melted with some lumps left, take a spoon and stir the chocolate until the lumps go away. This will temper the chocolate and make it shine. Tempering is a chocolate-making technique that cools the chocolate slightly while still keeping the mix liquid. This is traditionally done by pouring it on a metal counter and running it over the surface until it is shiny, almost like it is oily. In this case, by leaving some of the chocolate chips whole in the mix, the temperature of the melted chocolate will lower, replicating the tempering technique.
5 Keep stirring until the mix is fully liquid and shiny. Add the honey, stir well.
6 Pour the chocolate mix onto a waxed paper or silicone mat lined baking sheet.
7 Spread the mix into an even, flat sheet. Working quickly — or else the chocolate will solidify.
8 Sprinkle the salt, pistachios, coconut and cranberries on top.
9 Let cool at room temperature for 20 minutes or until fully solid.
10 Using a large knife, cut into the bark to break the sheet into bite-size pieces.
