Best French Chocolate Bark Recipes
FRENCH CHOCOLATE BARK
Steps:
- Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
FRENCH CHOCOLATE BARK
I adore chocolate bark, especially when it has good dark chocolate! This recipe came from Ina Garten, the Barefoot Contessa show. I have changed a few things around. Enjoy! :D
Provided by Sharon123
Categories Dessert
Time 10m
Yield 24 pieces
Number Of Ingredients 5
Steps:
- Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. (Or if you wish, microwave for 1 minute, stir, then microwave 30 more seconds. Stir till smooth.).
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 x 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Press down lightly to set them into the chocolate.Set aside for 2 hours until firm. Cut the bark in 1 x 3-inch pieces and serve at room temperature. Enjoy!
Nutrition Facts : Calories 103, Fat 8.6, SaturatedFat 4.2, Sodium 39.8, Carbohydrate 8.8, Fiber 2.5, Sugar 3.4, Protein 2.5
FRENCH CHOCOLATE BARK (BAREFOOT CONTESSA)
Number Of Ingredients 5
Steps:
- Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
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