How to: Chocolate Bark
This is so ridiculously easy, I don't know why I didn't think of this earlier.
I love chocolate bark, with all the fun stuff that's added to it. So I decided to look up how to make your own (yes, sometimes I can be dim like that) and gift it to a friend for her birthday.
The pumpkin seeds I bought still were within their husks, despite being "roasted and salted". Which I discovered after I opened them. I can be resourceful, though, so I used crisp bread instead.
Here's the result:
What I did:
300 g of dark chocolate (70%, as I wasn't sure how dark the recipient likes her chocolate ;)
200 g of white chocolate
Crisp bread, crumpled
Melt the chocolate, separately, over steam. Be careful not to burn it!
Spread the chocolate onto small tray lined with baking parchment. It shouldn't be too thick. If you want to make it artsy ;), spread it like this: First a "row" of dark chocolate, then white, then dark. Then use a skewer or the other of a spoon, a fork... you name it, to create patterns, moving the white chocolate "into" the dark chocolate.
Immediately afterwards, sprinkle whatever topping you want on top of the chocolate. Be as creative as you like, as that is the fun part ;)
Let it cool down in a cool room (will take at least two hours) or if there's enough space in the fridge, 30-60 minutes in the fridge will do as well.
Remove the hardened chocolate from the parchment and break into pieces.
Eat and enjoy.
I love chocolate bark, with all the fun stuff that's added to it. So I decided to look up how to make your own (yes, sometimes I can be dim like that) and gift it to a friend for her birthday.
The pumpkin seeds I bought still were within their husks, despite being "roasted and salted". Which I discovered after I opened them. I can be resourceful, though, so I used crisp bread instead.
Here's the result:
What I did:
300 g of dark chocolate (70%, as I wasn't sure how dark the recipient likes her chocolate ;)
200 g of white chocolate
Crisp bread, crumpled
Melt the chocolate, separately, over steam. Be careful not to burn it!
Spread the chocolate onto small tray lined with baking parchment. It shouldn't be too thick. If you want to make it artsy ;), spread it like this: First a "row" of dark chocolate, then white, then dark. Then use a skewer or the other of a spoon, a fork... you name it, to create patterns, moving the white chocolate "into" the dark chocolate.
Immediately afterwards, sprinkle whatever topping you want on top of the chocolate. Be as creative as you like, as that is the fun part ;)
Let it cool down in a cool room (will take at least two hours) or if there's enough space in the fridge, 30-60 minutes in the fridge will do as well.
Remove the hardened chocolate from the parchment and break into pieces.
Eat and enjoy.