Chocolate bark for the holidays, YUM!!! A mix n' match recipe from Food Network Magazine too easy not to share!
Step 1: Prepare the panLine a baking sheet with foil, shiny-side up; smooth out the creases.
Step 2: Pick Your Ingredients
Chocolate: 1 pound
Half bittersweet and half white chocolate (for swirled bark)
Crunchy Toppings: 1/2 cup, chopped
Chewy Toppings: 1/2 cup, chopped
Candied orange peel
Red pepper flakes
Flaky sea salt
Crushed cardamom seeds
Toasted fennel seeds
Crushed pink peppercorns
Toasted coconut flakes
Peanut butter chips
Melt the chocolate
A. Make sure all your tools are dry. Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. (For swirled bark, put all but 1/2 cup of each chocolate in 2 separate bowls.)
B. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. (For swirled bark, microwave each chocolate separately at 15-second intervals.)
C. Immediately add the reserved chopped chocolate to the bowl(s); stir vigorously until melted and shiny. Don’t worry if there are a few small unmelted pieces.
Spread it outPour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
(For swirled bark, pour the 2 chocolates side by side on the baking sheet; use the spatula to swirl them together.)
Add your toppingsPress your crunchy and chewy toppings into the chocolate, arranging them so each bite has a mix of flavorsand textures. Sprinkle with spices, if desired. Let the bark harden completely at room temperature, about 1 hour.(If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.