Chocolate Bark
Servings: 1
Calories: 45kcal
Cost: $15
Elevate your cake roll or bûche de Noël with razor thin chocolate decorations
Print Recipe
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
How To Make Chocolate Bark
- The ideal room temperature to work with tempering chocolate is ≈16-18ºC. In this technique, you will need a sheet of plastic acetate or an opened freezer bag placed over a silicone baking mat. Avoid using plastic cling. Once your chocolate is tempered, pour about a cup of it onto the left side of the plastic acetate or freezer bag.
- Place another sheet of plastic on top.
- With the help of your rolling pin, gently push the melted chocolate sidewise from the left to the right to create a one millimeter thickness sheet of chocolate. The purpose of this technique is to obtain super thin and rustic chocolate decorations.
- Then, before the chocolate hardens completely, take the back of a knife or a pizza cutter or best, use an expendable dough cutter called bicyclette, and gently press it into the chocolate, to create even strips that can have variable width. Make sure not to pierce the plastic sheet.
- Roll it out immediately around the rolling pin immediately. Keep the rolling pin for the next chocolate sheet, and refrigerate the rolled to set.
- Make a few more chocolate sheets with the remaining chocolate.
Storage
- Store chocolate barks in a cool area or in refrigerator for up to a month. Remove barks from plastic when ready to use it.
- Dark chocolate bark made using vacuum bags…
- Exotic Yule Log dressed with dark chocolate barks.
- Mont Blanc Bûche de Noël dressed with milk chocolate barks.
Nutrition
Serving: 10g | Calories: 45kcal
