We are Talking Chocolate!
October is the time we start to crave chocolate and with Halloween around the corner all stores are packing their shelves up come early September.
That is when I start to crave a piece of French Chocolate Bark.
I love the French Bark recipe from the Barefoot Contessa, Ina Garten. What I love most is I usually have all the ingredients in my pantry left over from my Christmas baking.
Her recipe is so simple to make and you can even change it up to your liking with the type of dried fruit and nuts you prefer.
French Chocolate Bark (Makes 24 pieces)
9.5 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup dried apricots, chopped
½ cup dried cranberries
Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9” by 10” rectangle on the paper. Turn the paper facedown on the baking sheets.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1” x 3” pieces and serve at room temperature.
Here is a link to the French Chocolate Bark as well to other recipes from the talented Barefoot Contessa. http://www.barefootcontessa.com/recipes.aspx?RecipeID=517&S=0