Ingredients
Equipment
Method
- Line a 3-quart baking dish with parchment paper. Break 10.5 ounces dark chocolate into pieces, chop almonds or any nuts or other fillings you'd like to add to your bark, and set the fillings aside.
- Place the chocolate in a double boiler, add about an inch of water to the bottom of the boiler, and start warming the chocolate over medium heat. If you don't have a double boiler, just place a stainless steel mixing bowl over a saucepan with an inch of water in it over medium heat. Continue to heat the chocolate slowly until it just melts, and use a silicone spatula to stir it as it melts.
- Pour your chocolate into the lined baking dish and then sprinkle your fillings all around the chocolate.
- Place the baking dish in the fridge and chill for at least 90 minutes to harden (if it's thick with a lot of fillings, you may need to chill it up to 2 hours.)
- Carefully remove the parchment paper and chocolate from the baking dish, set on a flat surface, and then use your hands to break the bark into as many pieces as you'd like.
Nutrition
Notes
Storage: Store chocolate bark in an airtight container in the refrigerator for up to two weeks. Separate any layers with parchment paper to keep the pieces from sticking together.
To freeze: Place the bark in a freezer-safe container with parchment between the layers and freeze for up to two months. Let it thaw in the refrigerator before opening the container; this helps prevent condensation from forming on the chocolate.
