Chocolate bark can be the best weapon in your repertoire when you have forgotten a birthday, an important anniversary or for a midnight craving. You just need some good quality chocolate (dark, milk, white) and any topping that catches your fancy:dry fruits, nuts, seeds, sea salt, granola,caramel, even potato chips!
There is no need for candy thermometers or intensive knowledge about tempering chocolate to make this simple recipe. Tempering chocolate is basically when you heat and cool chocolate in such a way that all the fats align together to coalesce into a uniform final product. It is laborious process but tempering chocolate for a bark is pretty forgiving because even if your chocolate blooms (when the fats don’t align and you have white streaks or dots on your chocolate), the toppings scattered on top conceal it.
This is a great recipe to make with your kids. Let them pick the toppings and have fun with it. There really are no rules.
1 cup chocolate (We used dark)
1/4 cup fig walnut granola
50 gm toasted almonds
20 gm dried cranberry
1 tsp sea salt
Line a baking pan with cling wrap or foil.
Melt half the chocolate over a pot of simmering water or in a double boiler. Take it off the heat and stir in the rest of the chocolate till all of it melts.
Pour the chocolate in the baking pan. With a rubber spatula, spread it out to about 1/4 inch thickness.
Mix all the toppings in a bowl and scatter it over the chocolate.
Transfer to the fridge and let it set for two hours.Remove from pan and break it into uneven pieces.