White And Dark Chocolate Dogwood Bark Food

WHITE CHOCOLATE HOLIDAY BARK

Steps:

• Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
• Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
• Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
• Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

CHOCOLATE-ALMOND WOOD-GRAIN BARK

Steps:

• Melt white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Spread white chocolate onto an 8-by-12-inch food-safe plastic wood-grain texture mat using a small offset spatula. Scrape off excess chocolate, using spatula, until the thinnest layer possible is left on mat. Transfer mat to a baking sheet and freeze until firm, about 10 minutes.
• Melt bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Mix in almonds. Spread mixture onto white chocolate in an even layer. Refrigerateuntil firm, about 1 hour. Peel away mat.

WHITE CHOCOLATE BARK

Steps:

• Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
• Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
• Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

DARK CHOCOLATE BARK

Steps:

• LINE baking sheet with wax paper.
• COMBINE pretzels, chips and peanuts in small bowl.
• MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture.
• POUR onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours.

WHITE CHOCOLATE PEPPERMINT BARK

Steps:

• Line a 9x13" baking pan with aluminum foil.
• Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
• Do not let the chocolate burn!
• Remove from heat and stir in the 1/3 cup of crushed candy canes.
• Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
• Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
• Melt semisweet chocolate pieces.
• Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
• Sprinkle with the remaining 2 tablespoons of crushed candy canes.
• Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
• Cut or break the bark into serving pieces.
• Jagged edges are ok.
• These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.

WHITE CHOCOLATE COCONUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.