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Quick
Chocolate Fixes I--Chocolate "Bark"
All of the barks yield between 1-1/4 and 1-1/2 pounds
Tips: "Bark" refers to a thin, flat sheet of chocolate, often
with other ingredients added, that's broken into irregular pieces.
Barks are quick and easy to make, and perfect for those of us with
small helpers. The finished product should be stored airtight in
the refrigerator for up to a week or so, but brought to room temperature
before serving. The combinations below aren't the only possibilities;
use your imagination to come up with your own special creations.
Bark makes a nice gift; line an attractive tin with plastic wrap,
then fill with the bark (don't forget to include storing instructions).
Use good-quality chips here (such as Guittard) or good bar chocolate,
which must be chopped before melting.
Potato
Chip Bark:
- 12
ozs. semisweet chocolate, finely chopped (or use good-quality
chips)
- 6
ozs. milk chocolate, chopped (or use good-quality chips)
- 1
Tbsp. vegetable shortening
- 6
ozs. potato chips (do not use low fat chips here), coarsely crushed
Notes: The chips should not be in fine crumbs; leave some
bite-size pieces. This bark is very "melty" at room temperature
due to the high fat content of the chips.
Cranberry
Bark:
- 18
ozs. white chocolate, finely chopped (or use good-quality chips,
if you can find any containing real cocoa butter)
- 1
Tbsp. vegetable shortening
- 8
ozs. (2 cups) dried cranberries
Rocky
Road Bark:
- 18
ozs. milk chocolate, finely chopped (or use good-quality chips)
- 1
Tbsp. vegetable shortening
- 2
cups soft and fresh miniature marshmallows
- 1
cup unsalted, dry roasted peanuts
Coconut
Bark:
- 18
ozs. chocolate of your choice, finely chopped (or use good quality
chips)
- 1
Tbsp. vegetable shortening
- 2
cups shredded, sweetened coconut, toasted and cooled
Note: To toast coconut, place in shallow pan large enough
to hold coconut in a single "layer". Toast in preheated 350 degree
F oven for 8-12 minutes--watch carefully and stir frequently;
it burns easily--just until coconut is a light golden brown.
Crunch
Bark:
- 18
ozs. chocolate of your choice, finely chopped (or use good-quality
chips)
- 1
Tbsp. vegetable shortening
- 2
cups crispy rice cereal
Note: If desired, add about 1/2 tsp. grated orange rind
to chocolate when stirring in cereal.
Cookie
Bark:
- 18
ozs. chocolate of your choice, finely chopped (or use good-quality
chips)
- 1
Tbsp. vegetable shortening
- 16
chocolate sandwich cookies, chopped (about 2-2/3 cups, though
there's no need to measure)
General
Instructions for Bark:
Line
a 15" by 10" baking sheet with aluminum foil, shiny side up. In
medium heatproof bowl, combine chopped chocolate (or chips) and
shortening. Place over simmering water on low heat (water should
not touch bottom of bowl); stir very frequently until melted and
smooth. Remove from heat and hot water. Dry bottom and sides of
bowl.
Add
remaining ingredient(s) and stir thoroughly. Turn mixture onto lined
baking sheet. With back of spoon, spread to a thin, even layer.
Mixture may not cover entire surface of baking sheet--OK--the layer
should just be reasonably thin. Chill until set. Break into irregular
pieces. Store as directed.
(Alternatively,
the chocolate/shortening may be placed in a medium microwaveable
bowl. Microwave at medium (50%) power for 1 minute. Stir thoroughly.
Microwave at medium (50%) power for additional short intervals,
stirring well after each, just until chocolate and shortening are
melted and smooth.
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