Festive Christmas Bark Question

[dsignpeach]

For those of you who have made it, what kind of chocolate did you use? Are Nestle's semi sweet and white chocolate chips okay?

thanks!

[Peggy]

That's what my DD used when she made it and it came out great!

Peggy

[cooknmom38]

You should ahve no problem using that type of chocolate. You also can add some dried fruits and nuts as well. Or even peppermint flavoring by using crushed candy canes.

[dsignpeach]

Thanks ya'll!

[sarah2397]

I have a question regarding melting the chocolate. I don't have a double boiler. Can the chocolate/s be melted in the microwave and if so, what's the best/easiest technique for that?

[DanaSD]

Im not sure which recipe you're using but if you use baking chips they don't need to be tempered - before I knew anything about chocolate I spend a lot of time 'tempering' baking chips which was a complete waste of time since its not needed. Also sometimes baking chips are challenging because they're formulated to keep their shape (in cookies) when melted so it can be easy to over cook them. Make sure you constantly stir them to make sure you don 't over heat them. Microwave works, just keep checking. If you don't have a double boiler you can just put a metal or glass mixing bowl over a pot of simmering water.

The easiest chocolate to use is candy melts if you can find them though the taste isn't as good as regular chocolate. These are made by Wilton (these taste the worst in my opinion) and Merkins and Guitard. They are disk shaped. No tempering in these and designed to melt.

The best tasting results are from high quality blocks of chocolate but these do require tempering and are more expensive and I've noticed most people can't tell teh difference.

[sarah2397]

DanaSD,

Thanks, that's very informative. I think I'll use the Nestle's chips (or the like). But if I was to use a high quality block of chocolate what is required to temper it?

Thanks again,
Sarah

[patissac]

I've used Nestle's Semi sweet and white chocolate to make this. I've also done the double broiler using a metal bowl over simmering water in a pot. I've found that method works better then the microwave. I once "tried" to melt chocolate in the microwave and it burnt, I can't risk that again so I stick to the double broiler.
Let us know how it turned out for you, I made this twice in one month it was so good!

[sarah2397]

This turned out great and it is really easy. I am going to be making more. It is not even 9am and the people who are in the office this early are already eating it up! It is very pretty and "festive" as the name indicates.

I did almost burn my pistachios though. At 350 & 7 min some of them were overdone so keep a careful watch on that (and don't get side tracked with other stuff like I did!).

I used Ghirardelli baking chips -- they were on sale. I heated in the micro according to the instruction on the back of the package since I could not find my metal bowl that would be the only double boiler type apparatus I own. I would have preferred the double boiler thing and will make sure I have something to do that with for my next batch.

Due to ease, yummines & how pretty it turns out... this is a definte keeper!

[merley]

Could somoebody please point me to the original recipe for this bark.
Thanks

[sarah2397]

I am pretty sure this was originally posted by Chocalate Rose:

* Exported from MasterCook *

Festive Christmas Bark

Recipe By :Mom
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shelled pistachio nuts -- (about 1/2 pound in shell)
12 ounces semisweet chocolate -- chopped
8 ounces white chocolate -- chopped
3/4 cup dried, sweetened cranberries

Heat the oven to 350º and lightly toast the pistachios on a baking sheet, about 10 minutes, stirring occasionally. Let the nuts cool

Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth. Melt the white chocolate separately, following the same directions.

In a small bowl, combine the nuts and cranberries, then stir half of them into the semisweet chocolate. Using a spatula, spread the mixture to about a 1/2-inch thickness on a large cookie sheet. Drop the white chocolate by tablespoonfuls over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle on the rest of the nuts and berries.

Refrigerate the bark for about 1 hour or until firm, then break it into pieces. Store the bark in an airtight container in the refrigerator for up to a month. Makes about 1 3/4 pounds.

Description:
"Once you've attempted this melt-in-your-mouth confection, you'll be tempted to fill your own candy dish with it instead of giving it away as gifts."
Source:
"Family Fun, December 2003"