Valentine’s Chocolate Bark

Kitty FloridoFebruary 10, 2014

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Last Christmas I was packed with events since we had family from abroad, and one of the recipes I got to test (but not post) was this Chocolate Bark. For Valentine’s, I wanted to share this quick recipe. You can whip this up in a few minutes. What takes time is melting the chocolate, but after you spread it… you have at least 10-15 minutes until the next batch and after it’s done you can leave it overnight until you cut it in pieces.

On this occasion we are featuring a beautiful sushi plate by Oneida, which you can get here. They just did a soft launch of the site, and its looking great. They have an amazing selection of both dinnerware and flatware for your home.

Back to the Chocolate Bark, I found a couple of things: Get a good kind of chocolate. Go to your local bakery store and ask for both the dark and white chocolate for melting. If needed, they will give you a stabilizer for the chocolate (looks like shredded shortening) go ahead and buy a bit, the white chocolate reacts different when melting… And if you buy the white chocolate there, go ahead and buy the same brand of semi-sweet chocolate. I did some experimenting with different brands of chocolate and it separated/cracked in the middle when I was cutting the wedges.

We hope you enjoy it as much as we did!

Kitty

Valentine’s Chocolate Bark

A Foodies’ Kitchen Original Recipe
Yields: 12 to 15 servings, depending on the size

Ingredients:
11 ounces (2 cups) of semi-sweet chocolate
11 ounces (2 cups) of white chocolate
1 teaspoon of espresso powder
Valentines’s Sprinkles

Directions:

Have everything measured and near by. Get a baking sheet and use it as the base of your chocolate bark. Flip it over and spray it with cooking spray, line with parchment. The cooking spray will hold the parchment paper in place. Set aside.
Fill a pot halfway through with water, and as it starts to steam place a bowl on top. Check that the water is not touching the bowl.
Add your semi-sweet chocolate and melt it. When it’s done, take it off the heat, add the espresso powder and mix it until combined. Pour it in the center of your baking sheet lined with parchment. Spread evenly into a thin layer. Place the chocolate into the fridge for 10-15 minutes until the chocolate completely hardens. Check the chocolate in the middle (that’s the part that takes the longest to harden).
Take another bowl and melt the white chocolate. If you have the stabilizing agent (looks like shortening, and you could add a tablespoon, again it’s not necessary but works better if you do!). Take the white chocolate off the heat and let it sit for 3 minutes before pouring over the semi-sweet chocolate. I didn’t wait that long so I got a marbled look!
Take the hardened chocolate from the fridge and pour the white chocolate over, spread evenly and sprinkle with as many Valentine’s sprinkles as you wish.
After you’re set, place your baking sheet again in the fridge for at least 20 minutes or overnight.
Take the baking sheet out of the fridge and let it sit for 5 minutes before you cut it into pieces. You can do wedges, squares… let your imagination fly!

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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