1. Place the solid
chocolate in a medium metal or glass mixing bowl, and place the bowl on top of
a large pot with simmering water (NOT BOILING – once it comes to a boil turn
down immediately so chocolate does not cook or burn around the edges). Stir
until the chocolate is about 2/3 melted then remove the bowl from the water,
and continue stirring until the chocolate has completely melted.
highly recommend the above process the chocolate can also be melted in a
microware. To use a microwave: put the chocolate in a microwave friendly
container and run for 30 seconds at a time until 2/3 melted then remove and
continue stirring until fully melted)
2. Fold toasted
almonds into the white chocolate and spread onto a non-stick cookie sheet or
wax-paper or silicon-paper lined baking pan. The milk chocolate chunks can
either be sprinkled over the white chocolate mixture or 1/3 can get mixed in
with the almonds and the remaining chunks can be sprinkled on top.
until the chocolate hardens. (about 20 minutes)
3. Remove the
"bark" from the pan, and either cut or break it up into pieces (size
will depend on whether you are serving on a tray or creating a hostess gift.
4. The chocolate
will easily last more than a week is stored in an airtight container in a cool
area or refrigerator.
NOTES FOR OTHER
Some of my
tried-and-tested favourites include:
with toasted almonds and milk chocolate chunks
with soft caramels and whole pecans (again fold in pecans with melted dark
chocolate and sprinkle caramels or mix in some of caramels with pecans and
sprinkle the rest)
with dried cranberry, apricots and pepitas
Chocolate with rice crispies and marshmallows (again fold in rice crispies with
melted chocolate and sprinkle marshmallows)