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Preparation info

  • Difficulty

    Medium

  • Yield:

    700 G

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Milk, dark, or white chocolate, melted, tempered 700 g 25 oz 100%

Inclusions

Dried fruit, toasted nuts, seeds, etc. as needed
Batch Size 700 g 25 oz 100%

Method

  1. Spread the chocolate on a piece of parchment paper 41 × 61 cm/16 × 24 in. If desired, swirl, layer, or marble more than one variety of chocolate.
  2. Apply room-temperature inclusions before the chocolate sets.
  3. Allow to set completely and break into pieces.

Mendiants

Using a pastry bag or paper cone, pipe quarter-size discs of tempered chocolate onto a sheet pan lined with parchment paper. Apply inclusions to each piece before the chocolate sets.