You can skor it first (which is going to help guide the bark when you break it) by using the knife to run along the bark without cutting all the way through. In order to do that, you simply place your bark on a cutting board and gently cut into it to break pieces off. You can also choose to use a sharp paring knife to help you get more concise sizes for your pieces. Then continue to snap into smaller pieces until you have broken the entire slab. I believe that each piece should be unique so I am a fan of the break by hand method! Simply hold the sheet of bark in your hands and gently snap in half. There are a couple of ways you can break it, really it depends on how “uniform” you want your pieces. Thinking ahead to Christmas, how fun would it be to order one of their 15+ Holiday sprinkle mixes and create some bark to give as gifts? Easy, inexpensive and DELICIOUS. Now, like any recipe, you can get as creative as you want with your chocolate bark toppings!Īlong with your sprinkle mixes why not add in chopped nuts, dried fruits, candy coated chocolates or even crumbled cookies to make a one-of-a-kind creation you can enjoy!
Chocolate Bark Toppingsįor our bark we chose a creepy Monster Mash-Up sprinkle mix based on the time of year, but you can check out Sprinkle Pop yourself for the endless amount of fun and unique sprinkles for your own chocolate bark creation! Just make sure that the chocolate is hard to the touch before removing otherwise it won’t break into nice chunks. I generally try to let it sit for at least 2 hours in the fridge, but if you are in a hurry you can pop it in the freezer for 30 minutes and it will set enough for you to break it. This is where you would add in your toppings and sprinkles before placing it in the fridge to set! how long does it take for chocolate bark to set? Once the chocolate has melted you simply pour onto a parchment lined baking sheet and spread out with a spatula. If melting your chocolate in the microwave you should set the power level to 50% and keep it to 20-30 seconds between stirs at most. Fill pot about 2″ with water and simmer over medium heat and keep it at a low bubble.Īs the bowl heats up it will gently melt your chocolate without burning or seizing. You want to make sure the bowl does not touch the bottom of the pot when placed over top, it should hover just above your water. If using a double broiler you will want to make sure you have a glass or ceramic bowl as well as a small pot.
You have to first melt your chocolate, which you can do over a double broiler (my preferred method) or in the microwave. Allow to cool before serving in a bowl alongside a platter of cheesy fingers and hands.In just a couple quick steps you will have your bark ready to go in the fridge. Stir regularly and allow to simmer for 15 minutes until the sauce has reduced and thickened. Meanwhile, add all the ingredients for the spicy dip into a saute pan over a medium heat and season with salt & pepper. Once baked, allow to cool on a wire rack. Transfer to the oven and bake for 15-20 minutes until golden brown. Brush again with egg and scatter with the rest of the cheese. With a small sharp knife, score little lines where the finger joints and knuckles would be. Brush all over with beaten egg and press a blanched almond onto the tip of each finger to make a nail. Transfer the hands and fingers to the lined baking sheets. You can do this as many times as you can fit it on the pastry or do it once or twice and cut the rest of the pastry into knobbly fingers. Place your own hand, as a guide, on the puff pastry and cut around the shape of your palm and fingers, elongating the fingers into points to make them extra witchy. Line two baking sheets with parchment paper. Roll it out so that it is 4-5 mm thick again before chill for 30 minutes. Top with the other half of the pastry and press down lightly. Cut in half and spread one half with dijon mustard, scatter with most of the cheese and sprinkle with a little cayenne pepper. On a lightly floured surface, roll out the block of puff pastry to 5 mm thickness.
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