It couldn’t be easier to make chocolate bark. Photo courtesy Erika Rax.
We found this tip from Erika Rax, a home baker living in Sydney, Australia.
“I have a little secret to make really pretty and quick bark,” she says.
Forget the chopping and melting of chocolate, ladies and gents. Erika’s technique will give you almost instant bark for special family treats or gifting. In the conventional technique, the inclusions get mixed into the chocolate. Here, they sit on top—an even prettier presentation, with no dimunition of flavor.
Erika’s pistachio and rosemary bark, green ingredients on a white chocolate background, is perfect for St. Patrick’s Day. For Christmas, add some dried cherries or cranberries.
RECIPE: THE EASIEST CHOCOLATE BARK
1. PREHEAT the oven to 170°F/75°C. Line a baking sheet with parchment and place the bar(s) on the parchment.
2. ARRANGE the toppings over the bar. Place the sheet in the oven for 3-5 minutes until it just starts to soften. Take care not to overbake or the bar will lose shape.
3. REMOVE from the oven. We lifted the parchment from the pan to cool on the counter, so the bars would not continue to get heat from the pan.
Find more of Erika’s tips at Blog.ErikaRax.com.
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