Ina Garten French Chocolate Bark Recipe

Barefoot Contessa French Chocolate Bark Recipes

WEB1/2 cup dried apricots, ½-inch diced. 1/4 cup golden raisins. Preheat the oven to 350 degrees. Using a pencil, draw a 9 x 10-inch rectangle on a …

1. Preheat the oven to 350 degrees. Using a pencil, draw a 9 x 10-inch rectangle on a piece of parchment paper placed on a sheet pan, then turn the parchment paper over.
2. Spread the cashews in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
3. Place the semisweet chocolate and half the bittersweet chocolate in a glass bowl and microwave on high power for 20 to 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is just melted. Immediately add the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
4. Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly in the following order: first the ginger, then the cooled whole cashews, the cherries, apricots, and raisins. Set aside for 1 to 2 hours until firm. Cut the bark in 18 to 20 pieces and serve at room temperature.

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Ina Garten's French Chocolate Bark Recipe What the …

WEBOct 22, 2017 · Instructions. Line a half sheet pan with parchment paper and set aside. Add the semisweet and dark chocolate to a microwave safe …

1. Line a half sheet pan with parchment paper and set aside.
2. Add the semisweet and dark chocolate to a microwave safe glass bowl. Heat on 50% power for 1 minute. Stir well then heat on 50% power for an additional minute.
3. Stir well then heat the chocolate in the microwave at 50% power for 30 seconds. Stir well until the chocolate is melted. (Heat in the microwave at 50% power for an additional 15-20 seconds if necessary.)
4. When the chocolate is melted, spread into a rectangle on the prepared parchment lined baking sheet, about 10x14 inches.

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