My chocolate photo album is growing. And yes, once again I have been away from blogging for too long. So this week I will share with you the chocolate edibles that I have been creating and devouring.
Starting with Chocolate Bark. My Chocolate Bark inspiration comes from Ina Garten, “Barefoot Contessa Back to Basics” and Andrew Garrison Shotts, “Making Artisan Chocolates.” The Barefoot Contessa makes a beautiful rustic French Chocolate Bark, but she does not temper the chocolate. Andrew Garrison Shotts makes a professional molded Chocolate Bark. I combined what I liked from both. I temper the chocolate, not only because I have a tempering unit (from Dove Chocolate Discoveries-DCD), but because the chocolate hardens fast and has a glossy finish. I do like how Ina Garten’s Chocolate Bark looks, rustic and thin with the fruit and nuts sprinkled over the top and not mixed into the chocolate. So here is my version of Chocolate Bark~
1-1/2 lbs. tempered DCD Chef Series Dark Chocolate
1 cup dried cranberries
1 cup pistachios
2. Sprinkle dried cranberries and pistachios over the top of the spread chocolate, gently press the fruit and nuts into the chocolate
3. Let set for an hour at room temperature and then break into pieces.