Here’s how to make our four favourite variations on classic chocolate bark. (RECIPES)
EASY & DELISH | We are forever on the lookout for spectacular made-in-minutes desserts. Our quest has lead us to ambrosial treats such as Donna Hey’s five-minute clafloutis, Dorie Greenspan’s five-minute apple cake and Teresa Syrnyk’s quick bacon candy. Every one these sweets is two yums up in our book—and so is chocolate bark, the perfect basket-ready candy to share at Easter.
Nothing is easier to make than chocolate bark is, and few desserts have the potential for personalizing that this drop-dead gorgeous confection has.
Here are our top four chocolate bark recipes.
Chocolate bark is basically melted chocolate that has been poured out into a pan and then garnished with candies, fruits, flowers, nuts, whatever. That’s all there is to it. You can use whatever type of chocolate you like and whatever toppings in whatever combinations you want, which is what can make each batch of bark so interesting.
Contrary to what some recipes say, it really is best to melt your chocolate on the stove, in a double boiler (not in the microwave). If you don’t have an official pan, improvise by using a stainless steel mixing bowl over a pot of boiling water.
I like to make bark in bread baking pans. They are the prefect size to turn out slabs of bark that look like supersize candy bars. Be sure to line the pan you use with greased parchment paper so the candy will pop out of it easily.
Barks Worth A Bite
We love Specialty Cake Creations’s white chocolate bark made with freeze-dried strawberries (find them at outdoor stores or Trader Joe’s) and salted pistachios. CLICK HERE for the recipe.
We love Murray Bancroft’s Nowruz-inspired chocolate bark. We made ours with rose petals (find them at Persian markets or specialty food shops), salted pistachios and dried sour cherries. CLICK HERE for the recipe.
We love Healthy-Delicious.com’s ginger coconut dark chocolate bark. CLICK HERE for the recipe.
We love Martha Stewart’s lime and macadamia nut bark. CLICK HERE for the recipe. — eds