Chocolate Bark

Chocolate Bark

How about some home-made candy? Oh no, all that boiling and measuring and sticky pots? Nope—not with this super easy, super-fast, super chocolate, 2-ingredient recipe. And what an elegant end to dinner—a small taste of a fruit cordial and a few obviously hand-made chocolates.
In addition to the 2 basic ingredients, you could add a handful of chopped nuts or finely chopped dried fruit to the melted chocolate.

• ¾ cup each, semi-sweet and milk chocolate chips (these are made with Ghirardelli brand chips)
• 1 tblsp butter

In a microwave-safe bowl, melt chips and butter in 30-second bursts, until melted and you can stir easily. Let cool for 2-3 minutes. If using nuts or chopped fruit, add now and stir. On a sheet of parchment paper, scrape contents of bowl and spread around a little. With table knife or offset spatula, quickly spread and smooth melted chocolate to thin wafer thickness. Square up the spread chocolate to neaten edges. Let firm up for ½ hour or so. If you want squares of candy, take a long knife and lightly score chocolate in a grid—don’t slice, just press gently to leave score marks. If you prefer broken bark pieces, don’t score chocolate. Leave bark on parchment paper and transfer to flat pan or flat refrigerator shelf. Let chill overnight. Break up chocolate and store in uncovered container in fridge. Keeps for quite a while—unless you really love chocolate.

The Kitchen Hive

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