Saturday, March 2, 2013

Everything Bark

I had a bunch of different kinds of chocolate lying around so I decided on a cleaning-out-the-cabinets dessert. What better than chocolate bark which can literally consist of anything! Here is what I had in the house:

Dark chocolate
Milk chocolate
White chocolate
Slivered almonds
Chopped walnuts
Rice crispies
Golden raisins
Malted milk balls (not pictured)

I plumped the raisins and craisins in hot water first. Then I melted the chocolate. Usually I will use a double boiler, but I was feeling a little lazy so this time I just threw all of the chocolate together in a pot and heated it on low. I haven't had a problem doing it this way, but you have to keep a close eye. After the chocolate was mostly melted, I dumped everything else in and stirred it all up, then dumped it out on a baking sheet when it was all coated. I left a little of the white chocolate out and melted it at the end to drizzle on the top.

Put it in the fridge or freezer until it sets up and then chop it up into little hand-held blocks of goodness.

Really, this is a no-lose recipe. As long as you are putting good stuff in, you will get good stuff out. Just don't burn the chocolate. Also, don't try to make ganache, it gets too thick for stirring stuff into, just stick with straight up chocolate.

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