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 Basic Bark

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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Basic Bark   Wed Jan 11, 2012 2:57 am

Who can resist velvety bittersweet, milk, or white chocolate topped with nuts, candy, or dried fruit? Try one of our bark variations below or experiment with your own favorite flavors.Movie Theater Bark
Cherry and Orange Peel Bark
S'mores Bark
Peppermint Bark
Lime and Macadamia Nut Bark
Pistachio, Dried Cranberry, and Toasted-Coconut Bark
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Martha Stewart Living, December 2010

Prep Time 15 minutes
Total Time 1 hour 15 minutes
Yield Makes one 9-by-12 1/2-inch sheet

Ingredients

Vegetable oil cooking spray
Bittersweet, milk, or white chocolate, chopped, according to variation
Toppings, according to variation

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.
Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer.
Immediately sprinkle toppings over chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.

Cook's Note

Bark can be refrigerated for up to 3 days.
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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Dried Cherry and Orange Zest Bark   Wed Jan 11, 2012 3:00 am

Martha Stewart Living, December 2010

Prep Time 15 minutes
Total Time 1 hour 15 mintues
Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars

Ingredients

1 pound bittersweet chocolate
1/4 cup chopped dried cherries
1 teaspoon finely grated orange zest
Basic Bark or Bark Bars

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Movie Theater Bark   Wed Jan 11, 2012 3:04 am

Ingredients

1 pound bittersweet chocolate
3/4 cup cup mini pretzels
1/2 cup salted shelled peanuts
1/3 cup raisins
Basic Bark or Bark Bars

Directions

Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

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Astraea

avatar

Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: wood grain bark   Wed Jan 11, 2012 3:44 am

Faux bois, a wood-grain pattern, is a beautiful way to showcase the two types of chocolate used in this bark.
Martha Stewart Living, December 2010

Prep Time 15 minutes
Total Time 1 hour 25 minutes
Yield One 8-by-12-inch sheet
Ingredients

2 ounces white chocolate, chopped
12 ounces bittersweet chocolate, chopped
1 cup finely chopped toasted almonds

Directions

Melt white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Spread white chocolate onto an 8-by-12-inch food-safe plastic wood-grain texture mat (chineseclayart.com) using a small offset spatula. Scrape off excess chocolate, using spatula, until the thinnest layer possible is left on mat. Transfer mat to a baking sheet and freeze until firm, about 10 minutes.
Melt bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Mix in almonds. Spread mixture onto white chocolate in an even layer. Refrigerate until firm, about 1 hour. Peel away mat.

http://www.marthastewart.com/341939/chocolate-almond-wood-grain-bark?czone=entertaining/holiday-entertaining/holidaycenter-dessert&center=276958&gallery=275140&slide=296306
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