Chocolate Bark is so versatile and beautiful. The finished product can be elegant, playful or whimsical, depending upon the ingredients selected. The background can be any type of chocolate, dairy or pareve. The embellishments can be any combination of sweet or savory to create beautiful colors, tastes and textures.
I have tried so many different types of barks and every one has been a winner. I like to spread the chocolate as thin as possible, so that a little bit of chocolate creates the thinnest piece of luxurious decadence. Once the bark has cooled, I break it into asymmetric chards. I serve these by themselves or as an embellishment to fudgy brownies or ice cream.
1 bag of chocolate chips or chocolate pieces
chocolate espresso beans
Melt chocolate in microwave or over a double boiler until smooth. I use the timed defrost feature on my microwave to melt chocolate on a flat microwave-proof plate for 6-8 minutes.
Pour chocolate over a parchment paper-lined baking sheet or wax paper, spreading to about 1/8 or 1/4-inch thick. I like to spread the chocolate should be as thin as possible without being translucent.
Evenly sprinkle dried fruit, nuts and edible flowers over chocolate while still hot.
Allow bark to cool on counter or in refrigerator, until chocolate hardens.
Break into asymmetric pieces.
Store in ziploc bag or wrap individual pieces in plastic bags.
Place chards atop brownies or ice cream.