Friday, 20 January 2012

French Chocolate Bark

Just because it's January doesn't mean we have to give up all sweets! With that in mind, I wanted to share this amazing chocolate bark recipe that I made for Christmas. It's so easy and definitely worth a try if you want a simple dessert to go with vanilla ice cream. The recipe is slightly adapted from Ina Garten's original, but feel free to change it up!

- 16 ounces very good semisweet chocolate, finely chopped
- 1/2 cup roasted chopped pecans
- 1/4 cup chopped dried apricots
- 1/4 cup dried cherries

Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan. Turn the parchment paper over so the pencil mark doesn't get into the chocolate. Place the pecans in 1 layer on another sheet pan and bake for 8 minutes. Set aside to cool and then chop roughly into large pieces.

Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds. Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.

Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly with the cooled pecans, the cherries and apricots. Set aside for at least 2 hours until firm, or refrigerate for 20 minutes.

Cut the bark in 16 pieces and serve at room temperature. Enjoy!

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