Oh, no! We are all covered in chocolate – Again.
The recipe is inspired – and adapted from – Chef Janet Rorschach’s recipe for Azazel’s Salvation. Her spooky, intriguing Halloween post and sumptuous recipe led me to engage in little fun in the kitchen with chocolate. If you haven’t checked out her blog, please do. Her photos, recipes and stories behind food are divine.
The colorful bark reminds me of Fall fun playing in the leaves of trees. The process of making the treat is creative. Add your own individuality, whimsy – and enjoy!
This is a fabulous gift for friends!
Just wrap in a bit of wax paper, tie a ribbon and share the (cocoa) love.
Let’s get cooking!
There is nothing quite like glistening, silky dark chocolate.
Have your toppings laid-out and assembled.
Pour the chocolate onto the wax paper.
Sprinkle on fruits, nuts…
And pumpkin seeds.
Drizzle the tempered white chocolate and place dried cherries on top.
Don’t forget to lick the bowls while the bark cools.
Break the bark into a mish-mosh of rustic pieces.
Like the geometry of a snowflake, no section of chocolate bark is alike.
Take a bite – and then myriad more – to ensure it is suitable to share.
_________________________________________________________________________Click Here to Print Recipe
Black and White Chocolate Bark
Adapted from Chef Janet Rorschach’s recipe for Azazel’s Salvation.
14 oz. good quality, 72% dark chocolate, chopped
4.4 oz. good quality, white chocolate, chopped
2.5 oz. dried apricots, sliced
1.5 oz. dried cranberries
2 oz. pistachios, roasted and lightly salted
1 oz. dried cherries
- Prepare all your ingredients. You will need to work efficiently once the chocolate is melted.
- Line a cookie sheet with wax paper.
- Temper the both chocolates following David Lebovitz’ instructions.
- If you have any problems, fear not. Simply melt and try again.
- Chef Janet recommends dipping a spoon in melted chocolate, placing it in the refrigerator and waiting two minutes. If it’s streaky, temper more.
- Pour the tempered dark chocolate onto the wax paper.
- Sprinkle all toppings, except the cherries, onto the dark chocolate.
- Press toppings slightly into the chocolate.
- Drizzle the tempered white chocolate over the toppings.
- Place the “cherries on top” of the drizzled white chocolate.
- Press the topping slightly into the chocolate.
- Cool completely. This shouldn’t take long.
- Break the bark into rustic shaped pieces and enjoy!
- Or, wrap in wax paper, secure with ribbon and share with loved ones.
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.
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