Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
If your chocolate is not tempered/doesn't set, then you'll have to start over. But you can simply re-melt your chocolate, as long as you have extra chocolate on hand to finely chop and add-in to your melted chocolate like we did in step 4.
If you melt the chocolate and work with it without tempering, it will take a long time to set up, will not be shiny, and won't snap; rather, it may be flexible, dull and brittle.
To prevent this from happening, let your chocolate bark set in a cool but room-temperature spot in the house — don't stick it in the fridge or the freezer to try and speed things up. Similarly, you should store the chocolate bark in a cool room-temperature place like the pantry. Another reason to eat it up quickly!
Funnily enough, it's super simple. First boil some water.Second, very slowly, as in 1-2 tsp at a time add in the boiling water and whisk the chocolate vigorously until the mixture is smooth again. The hot water will essentially melt the clumps back to a liquid consistency.
Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want.
If you use a type of white chocolate made with palm kernel or coconut oil, the dark and white chocolate layers will separate from each other because the oil won't allow it to bond to the dark chocolate layer.
The white appearance is due to a process known as 'blooming' - either 'fat bloom'. This occurs when the cocoa butter in the chocolate separates and rises to the surface due to temperature fluctuations, or 'sugar bloom', which happens when the sugar in the chocolate absorbs moisture and then crystallises on the surface.
It doesn't have a lot of flavor but it can easily be added to other melts or chocolate chips to get a good coating. But- on its own it still does a great job.
Baking tip: add a little coconut oil to almond bark or chocolate chips for dipping. Makes it a thinner consistency. Baking tip: add a little coconut oil to almond bark or chocolate chips for dipping. Makes it a thinner consistency.
For the best melting and dipping, couverture chocolate works best. The higher cocoa butter percentage in this type of chocolate helps it to melt more smoothly for dipping.
Place chocolate in a dry, microwave-safe bowl. Now put the bowl in the microwave and microwave in 30-second intervals. Stir the chocolate with a dry spoon or spatula in between each 30-second blast until all of the chips are just about melted and look very glossy.
Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.
Place in the refrigerator; chocolate usually takes 10 to 20 minutes to set in the fridge and harden. Smaller chocolate molds may take less time to set up, and larger chocolate molds could take the full 20 minutes.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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:max_bytes(150000):strip_icc()/38843001-cb68a109168a4a32ba1e962ffe8d8901.jpg "Chocolate Nut Bark (1)")
