Candy Bark
Thebetter the quality of chocolate, the better your product will be. Wrap
the candy in pretty tins or cellophane bags tied with ribbon.
White Chocolate Peppermint Bark
6 oz. white chocolate, chopped (or 1 cup white candy chips)
1/2 teaspoon vegetable oil
20 peppermint candies, crushed
1. Line a baking sheet with parchment or waxed paper.
2. In a small heatproof bowl, combine white chocolate and vegetable
oil. Heat in a microwave for 60-90 seconds, stirring every 30 seconds,
until smooth.
3. Stir in crushed peppermints.
4.
Spread candy mixture onto parchment, 1/4 to 1/2 inch thick. Let it cool
completely, until set (chill in refrigerator, if necessary).
5. Cut or break into chunks of "bark". Store in an airtight container in the refrigerator, up to three weeks.
Chocolate Swirl Almond Bark
6 oz. milk chocolate, chopped (or 1 cup chips)
1/2 teaspoon vegetable oil
2 oz. white chocolate, chopped (or 1/3 cup white candy chips)
1/4 teaspoon vegetable oil
1 cup toasted unblanched almonds, coarsely chopped
1. Line a baking sheet with parchment or waxed paper.
2. In a small heatproof bowl, combine milk chocolate and 1/2 teaspoon
vegetable oil. Heat in a microwave for 60-90 seconds, stirring every 30
seconds, until smooth.
3. In a small zipper top plastic bag, combine white chocolate and 1/4
teaspoon vegetable oil. Heat in microwave for 30-45 seconds, squeezing
every 15 seconds to mix.
4. Spread milk chocolate onto parchment, 1/8 to 1/4 inch thick.
5.
Snip off a tiny bit of a corner of the plastic bag and pipe the white
chocolate onto the milk chocolate, working back and forth across the
width.
6. Drag the tip of a knife or a toothpick down the length of the milk chocolate to create the effect shown in the photo.
7. Sprinkle almond on top and press down slightly.
8. Chill until set and cut or break into pieces. Store in an airtight container in the refrigerator, up to three weeks.
Chocolate Nut Bark
6 oz. milk or dark chocolate, chopped (or 1 cup chips)
1/2 teaspoon vegetable oil
1 cup toasted unblanched almonds, pecans, or walnuts, coarsely chopped
1. Line a baking sheet with parchment or waxed paper.
2. In a small heatproof bowl, combine chocolate and vegetable oil. Heat
in a microwave for 60-90 seconds, stirring every 30 seconds, until
smooth.
3. Stir in chopped nuts.
4.
Spread chocolate nut mixture onto parchment, 1/4 to 1/2 inch thick. Let
it cool completely, until set (chill in refrigerator, if necessary).
5. Cut or break into chunks of "bark". Store in an airtight container in the refrigerator, up to three weeks.
