Chocolate Bark is ridiculously simple to make.
It is the perfect hipster grub, and makes the perfect gift (save some for yourself, will you?) Now that you know the secret, go ahead and scroll down, and play with all variations of chocolate bark.
So sorry no chocolate chips here, you must use the chocolate block for perfect chocolate bark. You will break it in a snap with a hammer and a knife.
Do you like your chocolate bark less sweet?
If you like, as I do, your chocolate minimally sweetened and dark dark, you might want to forgo the added 1/4 cup sugar. Bittersweet chocolate bark is fantastic!
Don’t forget: Cut it the messy way!
That seems to be the trademark of authentic homemade bark: Break it off by hand. Nice to know that sometimes messy is recommended!
- 1 pound semisweet or bittersweet chocolate, best quality, coarsely chopped
- ¼ cup sugar
- 1 to 2 cups roasted pepitas, pistachios, almonds or any nuts you like, alone or in combination, or chopped dried fruit
- 1 to 2 cups roasted espresso beans, decaf OK, broken up coarse
- One at a time please: in this case omit the espresso beans. 2 tablespoons orange zest, 2-3 tablespoons rum or brandy or a few drops peppermint extract, 1 cup salted pretzel pieces, etc
Melt the chocolate and sugar on a very low flame (microwave 2-3 minutes OK too, just make sure you mix after 2 minutes and check on the chocolate). Fold in the nuts, dried fruit or beans. Spread the mixture on a cookie sheet lined with wax paper, a scant 1/3 inch thick. Let the chocolate bark harden, at room temperature or in the refrigerator. Break it up in chunks by hand.