This Bark Bites.

  • This Recipe for Disaster cracks me up, because bark is notoriously easy to make, and yet I managed to screw it up.

    I have successfully made bark about 3,000 times in my life (give or take), and so I might have been cocky in my attempt to get creative this time.  While making a few versions to properly celebrate National Chocolate Mint Day (I need very few excuses to make the minty-chocolate medly, let me tell you), I ended up with a bark-gone-wrong.

    In my infinite wisdom (no one ever accused me of being a professional pastry chef), I thought that if I allowed the bottom layer of bittersweet chocolate to chill into it’s own stiff layer, it would be easier to spread the minty white chocolate layer on top.  So far, I was really right.  Spreading the white layer was dreamy- no intermingling of the dark chocoalte below to mar the pretty, white surface.  Little did I know that the layers (that appeared to be cohesive after chilling together in the fridge overnight) had other plans.  As soon as I had broken up the pieces into beautiful little bark bites, they separated like jilted lovers.

    So what lesson has been learned here?  (Other than “don’t mess with a good bark recipe”?) Chocolate needs to be warm and liquidy in order to meld with additional layers.  So after doing this again, the right way, I found what I was looking for: a minty bark of bittersweet and white chocolates.  Truly unified.

    (P.S.: I salvaged the split-personality bark disaster by making Chocolate Mint Truffles… a valiant recovery, I must admit.)

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    February 19th, 2012 | More Sweets Please | No Comments | Tags:

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