Chocolate bark is fun to make and a nice treat for your family and friends after dinner with coffee or as a holiday treat.
6 ounces dark chocolate, cut into small chunks
6 ounces milk chocolate, cut into small chunks
6 ounces white chocolate, cut into small chunks
1 1/2 cups mixed nuts and dried fruit
Line a cookie sheet with parchment paper or silat.
Place each chocolate in a separate microwave-proof bowl. Place in the microwave on high for 45 seconds. Stir each bowl to mix the melted and unmelted chocolate. Microwave on high for another 30 seconds. If there are a few small chunks, continue to stir. The hot, melted chocolate will remedy those few pieces.
Stir in 1/3 of the nut and fruit mix into each bowl and pour each chocolate, separately, onto the parchment and spread each with a separate knife or the back of a spoon to smooth. Make whatever design you like, crisscross or side-by-side. Draw a knife through the chocolates to create abstract designs.
Let the chocolate sit overnight to set. Cut into shapes or break into random pieces.
Line a cookie sheet with parchment paper or Silpat.
In the top pan of a double boiler place the one of the chocolates and stir occasionally until melted. Stir in 1/3 of the nut and dried fruit mixture. Pour onto the parchment paper; don’t spread the mixture until the other chocolates are on the parchment paper. Clean the pan and repeat with the next two chocolates.
Spread each chocolate as described above and let sit overnight to set. Cut into shapes or break into random pieces.
If you don’t have a double boiler, take a medium-sized pot, fill with water by 1/3 and bring to a boil. Lower the heat and place a bowl with the chocolate, one that fits securely on the top, over the water. Don’t let the water touch the bottom of the bowl. The chocolate melts from the heat of the steam.
Chop larger dried fruits, like apricots and cherries, before adding to the mixture, keep everything about the same size.