Yield: 1-1/4 pounds
Preparation: 20 minutes, plus setting time
Bark is not only a great candy it is also an easy way to use up tempered chocolate that is left over from other candy-making or baking. Here, the flavor created by the European favorite combination of milk chocolate and hazelnut is deepened with bittersweet chocolate.
12 ounces milk chocolate, chopped
1-1/2 cups lightly toasted hazelnuts,
4 ounces bittersweet chocolate, chopped
1. Line a baking sheet with parchment paper.
2. Temper the milk chocolate. Stir the chopped hazelnuts into the tempered chocolate.
3. Pour the chocolate-nut mixture onto the baking sheet. Using an offset spatula, smooth the mixture into a thin, even layer. Set aside.
4. Temper the bittersweet chocolate. Immediately pour the tempered bittersweet chocolate in a thin stream over the milk chocolate to create a decorative pattern. Let the chocolate bark stand at room temperature until set, about 6 hours.
5. When the bark is set, break it into pieces. Store the bark in an airtight container at room temperature for up to 5 days.
Recipes and Inspiration from
the Kitchens of Chocolatier Magazine
By Tish Boyle and Tim Moriarty
John Wiley & Sons, Inc., November 1999
Recipe reprinted by permission.
This page created February 2000
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,