Now who doesn't like chocolate!! Its a love we all share, sometimes secretly and at other times with a passion. Yes, even adults behave like little children at its mere mention! As a child, I loved Amul chocolates, the long lost Double Decker (one of the most delicious chocolates ever, it was rarely available even in my childhood, but I heard so much about it from my parents and their siblings), Five Star Bar, Fruit and Nut Bar, and Cadbury Nutties!! Now my favourite chocolates are those made from dark chocolate, the darker the better!!
Nevertheless, a sweet bite is loved by all in the family and welcomed every now and then. And I like to make truffles and chocolate bark at home whenever I can. They turn out really well, and everyone enjoys them. A couple of weeks ago I made a really big batch of Chocolate Bark. Barring a few pieces which I kept, I sent the whole batch out to be enjoyed by my niece and nephew in SF!! The feedback was overwhelming!! Everyone simply loved the chocolate bark.
2 cups good quality dark chocolate nibs
2 cups caramel morsels
2 cups white chocolate chips
1/2 cup cranberries
1/2 cup dark raisins
1/2 cup dried apricots, sliced
3/4 cup almond slices
3 tbsp sweet cream butter
3 tbsp full fat milk | whipping cream
- Grease a sheet of parchment paper and place it on a cookie sheet.
- Place the dark chocolate nibs in a double boiler with a tablespoon of the milk. Melt completely - the result should be completely lump free. Set aside. Beat in the butter.
- Using another heat proof bowl on the double boiler, repeat step two with the caramel morsels and the milk. Remove from the boiler and beat in the butter.
- In a third bowl, pace the white chocolate chips with the tablespoon of milk. Melt, then blend in the butter.
- Pour the melted dark chocolate, caramel, and white chocolate onto the tray lined with parchment paper in a layer no more that 1/4 and inch thick. Swirl using a fork to get a pretty pattern.
- Sprinkle immediately with raisins, cranberries, almonds, and sliced apricots.
- Allow to cool completely. The let chocolate set in the refrigerator for about about half an hour.
- Alternatively if you are not in a hurry, allow the chocolate to set set in the coolest part of your kitchen overnight. I always prefer this as it allows the chocolate to set in its own time and the blended flavours to come together nicely.
- Use a sharp knife to cut the bark into squares.
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