Chocolate Bark
Servings: 1
Calories: 45kcal
Cost: $15
Elevate your cake roll or bûche de Noël with razor thin chocolate decorations
Equipment
- 1 Saucepan
- 1 Bowl
- 1 Rubber spatula
- 1 Rolling Pin
- 1 Pizza cutter or expendable dough cutter
- 1 Large baking mat
- 6 Sheets of plastic acetate or opened freezer bags
Ingredients
- 1 kg Dark or milk chocolate couverture How to temper chocolate
Instructions
Chocolate Bark
- The ideal room temperature for tempering chocolate is approximately 16–18°C. For this technique, place a sheet of plastic acetate (or an opened freezer bag) over a silicone baking mat—avoid using plastic cling film. Once your chocolate is tempered, pour about one cup of it onto the left side of the acetate or freezer bag.
- Place another sheet of plastic on top. Transfer sheet for chocolate can definitely be used as well.
- With a rolling pin, gently roll the chocolate from left to right, spreading it into a thin, even sheet approximately one millimeter thick. The goal is to create super-thin, rustic decorations.
- Then, before the chocolate hardens completely, use the back of a knife, a pizza cutter, or a wheel pastry cutter known as a bicyclette to gently score the chocolate into strips of variable width.
- Immediately roll the plastic sheet (with the scored chocolate) around the rolling pin. That way, chocolate barks are slightly curved. Refrigerate it to allow the chocolate to set faster. Otherwise, leave it out to set.
- Make a few more chocolate sheets with the remaining chocolate.
Storage
- Store the chocolate barks in a cool, dry place or in the refrigerator for up to six months. Remove the bark from the plastic when ready to use
- Dark chocolate bark made with waffled vacuumed bags.
- Exotic Yule Log dressed with dark chocolate barks.
- Mont Blanc Bûche de Noël dressed with milk chocolate barks.
Nutrition
Serving: 10g | Calories: 45kcal