Our Favourite Chocolate Bark / by Linda Klimack

chocolate-bark.jpg

Basic Recipe

1 lb baking chocolate
1 cup fruit and/or nuts
optional: a few drops of flavouring
optional: chocolate drizzle

  • Line a cookie sheet with parchment paper.
  • Melt the chocolate.
  • Add flavouring
  • Pour the chocolate on the parchment paper to a depth of ½” to ¼”. 
  • Sprinkle fruit and/or nuts on top.
  • Drizzle another type of chocolate on top.
  • Refrigerate until the chocolate has solidified.
  • Break the Bark into pieces.

Suggestions

Chocolate: 
milk, semi-sweet, white, bitter sweet, cappuccino, caramel

Toppings:
nuts - almonds, pistachios, pecans, hazelnuts, peanuts
dried fruit - cranberries, cherries, apricots, crystallized ginger
seeds - sunflower, pepitas
crushed candy cane
small candies
chocolate covered coffee beans      

Flavouring:
peppermint oil
coffee oil

Drizzle:
chocolate
caramel sauce
sea salt
sprinkles

Variations

  1. Chocolate - bittersweet chocolate
    Topping – shelled pistachios, dried apricots & crystallized ginger
    Drizzle - white chocolate
  2. Chocolate – ½ milk & ½ semisweet
    Topping – almonds
  3. Chocolate - semisweet
    Topping – crushed candy cane
    Flavour - few drops of peppermint oil
    Drizzle - white chocolate
  4. Chocolate – ½ semisweet & ½ cappuccino
    Topping – whole hazelnuts
  5. Chocolate – ½ milk & ½ semisweet
    Topping – chopped pecans & cranberries
    Drizzle - white chocolate