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BARKING MAD

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.

Bark Management

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

White Chocolate Bark - Carolann Rule White & Dark Chocolate Bark - Carolann Rule Martha Stewart's Lime & Macadamia Nut Bark Dark Chocolate Bark - Carolann Rule ealthy-Delicious Ginger Coconut-Bark

Chef Sleeve

3 Ways To Protect Your Computer Screen

When you use your laptop as a cookbook, its surfaces need to be covered. Here are three ways to get the job done.

Chef Sleeve

 

SHOPPING AROUND | When you use your tablet or laptop as a cookbook, calling up recipes and scrolling back and forth between ingredients and instruction, it’s only a matter time before something gloppy on your fingers winds up stuck to its surface.

Computers working as cookbooks need to be protected, which is how I came to discover the Chef’s Sleeve, a clear, disposable (yet reusable) envelope for the iPad that does not interfere with touch screen operation. Great as it is, the Chef’s Sleeve isn’t all that easy to come by in Canada. When you do find it, as I did at Kitchen Stuff Plus, it is a titch pricey when you consider there’s a less expensive, if not as sexy, alternative available in most grocery stores. Read more

Cookbook: Cooking at Home with a Four Star Chef

It’s Hip To Cook Retro With Vintage Cookbooks

It’s fashionable to cook retro right now, and to do it using old recipes from outdated cookbooks.

 

Cookbook: Cooking at Home with a Four Star ChefFOOD FOR THOUGHT Blame it on Julie & Julia (both the book and the movie) if you want to, but it’s fashionable to cook retro right now. Who could have guessed that when New Yorker Julie Powell spent 365 days in the early oughties cooking every dish from Julia Child’s 1961 classic, Mastering The Art Of French Cooking (volume one), that both her book and Child’s classic would reach the top ranks of The New York Times bestsellers list—and that curious cooks across North America would take a new interest in making old dishes from recipes found in outdated cookbooks? Read more