Chocolate bark is a straight forward recipe but using induction to melt the chocolate bar directly on baking paper lined frying pan, saves you from any dirty dishes.
By using low level induction, there is no chance of the chocolate, seizing or burning and there is no need to use a microwave or double boiler for melting the chocolate and best of all with this method, there are no dirty dishes to wash up!
You can vary the toppings and your choice of chocolate. We used 60% dark but creamy milk or even a really good quality white chocolate would work. The toppings again can be of your choice- try some salty additions such as broken pretzels, salted nuts etc to contrast with the sweetness of the chocolate.
METHOD
- Line a large frying pan - (SMEG 26 cm pan or SMEG deep dish is ideal) with a sheet of baking paper, ensuring you have extra baking paper to enable the bark to be lifted out of the pan.
- Place whole bar of chocolate onto baking paper in frying pan in one piece.
- Place pan over low heat - induction level 2 and leave to melt.
- Once chocolate has melted, stir through with a skewer or spatula so chocolate spreads out.
- Remove from heat and add desired toppings, lightly pressing them in to the chocolate.
- When cool, and set, remove bark from paper and break into pieces.
ENJOY!
1 x block of high quality chocolate - Whittakers creamy milk OR 60% dark is ideal depending on your preference.
Toppings of your choice such as chopped roasted almonds or other roasted nuts, dried cranberries, chopped dried apricots, , freeze dried strawberries or raspberries , coconut chips, toasted granola etc (We used dried NZ apricots, Freeze dried raspberries, coconut chips, roasted pistachios and macadamias
1 large Sheet of baking paper
