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May 18, 2005

I Just Made Chocolate Bark

Update 2: I just ate a piece of the chocolate. It rocks! The next time, I'll spread it a little thinner. It's a bit too thick. This is the first time I've made this. I'll definitely make it again.

Update: The chocolate has cooled, and I broke it up into smaller pieces. I have about $10.00 worth of chocolate in a plastic bag that is cooling in the fridge. I didn't eat it yet because I'll spoil my appetite. This chocolate is very rich. My husband is making a home-made pizza, and I can't wait. It has anchovies on it, just for me. Pizza with chocolate for dessert. Divine.

We are hooked on The Food Channel. That's where I'm getting all these great cooking ideas. If you've never seen "Good Eats," I highly recommend it. The guy is an excellent teacher. Rachael Ray is another good teacher. Plus she's so perky. Smiley1

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Chocolate is so decadent.

I just made chocolate bark out of Ghiardelli Double Chocolate morsels and broken toffee bars. It's cooling in the refrigerator right now. When it's completely cool, I will break the chocolate slab into pieces. Mmmm, mmm, mmm.

My husband and I are considering going into business, making food. I will be the chocolate connosseur. I am really enjoying this. Next on my menu is to make shortbread cookies dipped in exquisite dark chocolate.

I love chocolate bark with hazelnuts, but the local beach chocolate shoppe doesn't sell that. I can make my own now, with any exotic chocolate that I like. I'm on a roll!

Posted on May 18, 2005 at 04:28 PM | Permalink

Comments

Try serving fruit in a chocolate "bowl": inflate a balloon. With a pastry brush, coat the large (unknotted) end with several layers of melted chocolate as evenly as possible. Refrigerate until the chocolate is completely solid. Using a sewing needle, gently deflate the balloon by slowly inserting the needle as close to the knot at the other end as you can manage. Remove all the bits of balloon from the bowl you have now created and fill with whatever you fancy. The effect is playful, yet simple.

Posted by: DP in SF at May 18, 2005 4:50:53 PM

Oh, that sounds great. Sounds easy to do, too. I could mix a little orange liqueur with the chocolate, and marinate the fruit in brandy or cognac.

What a great idea.

Posted by: Trish Wilson at May 18, 2005 5:52:31 PM

Now that you've made chocolate bark, can you make it roll over and play dead?

Sorry -- couldn't resist.

Posted by: Fred Vincy at May 19, 2005 10:32:18 AM

I love Alton Brown too, and Rachael Ray has good ideas but she's beyond perky to me after watching for a couple of years. She's crossed into annoying (just watch her hand gestures).

Posted by: Stacy at May 19, 2005 11:11:14 AM

Stacy: You're right, Rachael Ray is the Katie Couric of the Food Network.

Posted by: DP in SF at May 19, 2005 2:16:41 PM

I make white chocolate bark for Xmas presents for teachers, it's really easy - Costs about $3 a pound, and they sell the same stuff at Williams-Sonoma for $25 a pound.

Posted by: Moi ;) at May 19, 2005 9:01:55 PM

BTW if you put booze in the chocolate, heat the booze for 5-7 seconds first or it will stop the cooking process of the chocolate.

Posted by: Moi ;) at May 19, 2005 9:02:47 PM

Thanks for telling me to heat the booze, Moi. I now know how to make truffles and I wanted to put liqueur in the centers.

Posted by: Trish Wilson at May 20, 2005 8:44:27 AM

That's if you put it directly into the chocolate - as far as putting it into the center of something, you would probably want to make sure the outside is hard before you put liquid into it. And you might actually want the booze slightly thickened....

Posted by: Moi ;) at May 20, 2005 2:11:02 PM

How you do thicken booze? I know if I drink booze it thickens me. :D

I was going to mix the liqueur in the garanche first, roll that into a ball, and coat the ball with chocolate. Then, I'd roll the truffle in Droste cocoa, let it sit for a few minutes until it sets, and place it on wax paper.

I'm getting hungry!!!

Posted by: Trish Wilson at May 20, 2005 4:58:12 PM