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How to Make Chocolate Bark

Learn how to make chocolate bark in this Howcast food video featuring pastry chef Katie Rosenhouse.


Today I'm going to make chocolate bark. When you're making chocolate bark you can choose anything that you like, whether it's dried fruits and nuts. Today I'm working with smores, so I have mini marshmallows and I have graham crackers.

I'm just going to take some dark chocolate, and this is probably the easiest way of making bark. You could, alternatively, take the bowl of chocolate and add your ingredients in and kind of stir them around. But I like a nice thin layer.

So, right on to a cookie sheet I'm just going to take a little bit of dark chocolate, and you can make as much or as little as you like. You can see I have a sheet of parchment paper, just to kind of protect my cookie sheet. And I'm working upside down, so this way I have my offset spatula, which is really large, and I have a small cookie sheet. Since instead of trying to get around the lip and make it nice and smooth, I'm just going to work upside down and give myself a nice surface to work on.

So, just really generally just back and forth, however you like. I'm not going to make too much, but this will probably serve about two. A few marshmallows, just kind of all over, my graham cracker, just kind of break up nice pieces of graham cracker.

And again, use anything that you like. You could use dried apricots, dried cherries, some almonds, pistachios, work with white and dark chocolate, just have a lot of fun with it.

And then I'm going to take a little bit more of my chocolate, and just right over the top, just to kind of glue everything together.

You buy this in the store and it's like incredibly expensive, but you can see in about two minutes we have our own homemade version, a couple more marshmallows, just to finish it off. And if you want to I like a little flaked sea salt. This is like a really beautiful kind of crunchy sea salt, just right over the top. Make a kid's dessert into an adult kind of a treat, a little crunch of saltiness.

And that's it. I'm going to pop this in the refrigerator or the freezer just until it's nice and firm. And you could break it up really nice shards and enjoy. That's how you make chocolate bark.

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