Best Chocolate Wood Grain Recipes

Chocolate-Almond Wood-Grain Bark image

Provided by Martha Stewart

Time 1h25m

Yield One 8-by-12-inch sheet

Number Of Ingredients 3

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

Steps:

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 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. Refrigerateuntil firm, about 1 hour. Peel away mat.

Chocolate Wood-Grain image

Provided by Martha Stewart

Yield Makes enough to cover 1 twelve-inch log

Number Of Ingredients 2

3 ounces white chocolate, melted
6 ounces bittersweet chocolate, finely chopped

Steps:

Cut a thin piece of acetate into a 13 1/2-by-16-inch rectangle, and place on a clean work surface, with a long side facing you. Coat surface of faux-bois tool well with a thick layer of white chocolate. Starting at the left side and working from top to bottom of acetate sheet, rock coated tool back and forth while dragging it in one swift motion to make vertical striation. Continue making striations until the entire sheet is covered. Transfer acetate, chocolate side up, to an inverted rimmed baking sheet; refrigerate until set, about 6 minutes.
Meanwhile, temper bittersweet chocolate: Melt two-thirds of the chocolate in a heatproof bowl set over a pan of barely simmering water until it registers 118 degrees on a candy thermometer. Remove bowl from heat, and add remaining chocolate to the bowl; stir with a rubber spatula (avoid using a wooden spoon which can impart other flavors) until the chocolate cools to 84 degrees. Remove any unmelted pieces; discard. Return bowl to pan; stir until the chocolate reaches 88 to 90 degrees.
Immediately transfer acetate to work surface; pour bittersweet chocolate over the top. Quickly spread evenly over the entire surface with an offset spatula. Try not to spread it too much or white chocolate will smear. Use immediately.