In addition to sharing an easy, and beautiful edible holiday
gift idea, I wanted to make this chocolate bark so I could test a simplified
technique for tempering chocolate without a thermometer. It sounded too good to
be true, but worked fairly well, which is the problem. Is fairly good, okay?
Properly tempered chocolate will snap when broken, and retain that gorgeous glossy sheen. Poorly tempered chocolate is sort of dull grey, and the texture is soft, and waxy. This was somewhere in the middle.
Properly tempered chocolate will snap when broken, and retain that gorgeous glossy sheen. Poorly tempered chocolate is sort of dull grey, and the texture is soft, and waxy. This was somewhere in the middle.
Using this method, you will get close to properly tempered
chocolate, and you might get lucky, and actually end up with perfectly tempered
chocolate, but in hindsight, since using a thermometer isn’t really hard, and
the extra steps required not that strenuous, I’ll probably just do it the right
way next time.
Ingredients for about 36 pieces of Chocolate Bark
1 1/2 pounds dark chocolate (70% cacao)
1 cup toasted walnuts, chopped
1 cup shelled, roasted, salted pistachios
1/2 cup dried gogi berries
about 1/2 teaspoon coarse sea salt
source : Foodwishes
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