Gourmet Dark Chocolate Bark Kit - Holiday

DIY Gourmet Dark Chocolate Holiday Bark with Seasonal Edible Decorations

• Everything Needed for Christmas Themed Chocolate Bark
• Easy to Make Recipe
• Perfect Balance of Flavors & Textures
• Ideal for Holiday Snacking, Desserts, Gifts

Our Gourmet Dark Chocolate Bark Kit - Holiday contains all the ingredients needed to create a great-looking confectionery treat with the taste of Christmas in every bite! Rich and creamy dark Belgian chocolate is studded with bits of candied orange peel then topped with crunchy Christmas tree-shaped pretzels and colorful holiday stars. Fun and delicious, this festive Dark Chocolate Holiday Bark makes a wonderful treat for snacking, dessert tables, or seasonal gifting. The rich combination of semi sweet chocolate couverture with sweet and chewy orange is a classic Christmas flavor, while crunchy pretzels and colorful stars make every mouthful a fantastic combination of tastes and textures. Each kit includes all ingredients needed for gourmet dark chocolate holiday bark - simply order, follow the simple directions shown below, and enjoy!

This couverture chocolate must be tempered. Tempering the chocolate will give it a fantastic shining finish and add maximum "snap" to the final texture. If not tempered, the chocolate will have a dull appearance and possibly white streaks or spots. Follow our directions below for easy tempering!

Ingredients:

• 1 lb Barry Callebaut 70128 Semi Sweet Dark Chocolate Chips
• 4 ounces OliveNation Candied Orange Peels (8 ounce package in kit)
• 8 ounces OliveNation Christmas Tree Shaped Pretzels
• 5 ounces OliveNation Holiday Stars Candy Quins

Equipment Needed:

• Candy Thermometer
• Baking Sheet
• Parchment Paper or Silicone Baking Mat
• Double Boiler or Pot and (2) Heat-proof Bowls

Directions:

1. Chop 4 ounces Candied Orange Peels into a rough dice and set aside.
2. Fill a pot or the bottom section of a double boiler 1/8 to 1/4 full with water. Bring to gentle simmer.
3. Place Semi Sweet Dark Chocolate Chips into heat-safe bowl or top section of double boiler and place on top of pot of water, stirring frequently until chocolate is melted and reaches a temperature of 115°F. Remove from heat while measuring temperature for accurate reading.
4. When chocolate temperature reaches 115°F, remove bowl from pot or top section of double boiler (keep the pot of water at a simmer). Allow chocolate to naturally cool while stirring every few minutes to prevent chocolate from hardening on sides of bowl. Cool until chocolate temperature reaches 83°F. For faster cooling, dip the bowl of chocolate into a bowl of cold water and a few ice cubes at 10 second intervals, stirring in between, until chocolate reaches desired temperature.
5. When chocolate temperature reaches 83°F, replace on simmering pot or double boiler and re-heat until chocolate temperature reaches 88°F. This is the temperature required to give the finished chocolate a shiny, smooth finish and bright "snap."
6. Turn off heat and gently stir in the chopped Candied Orange Peels until completely coated.
7. Remove bowl containing chocolate from pot. Make sure to wipe away any condensation from bottom of bowl before pouring out chocolate.
8. Working quickly, spread the chocolate/orange peel mixture onto a baking sheet lined with either parchment paper or a silicone baking mat. Tap the sheet gently on the counter to even out the layer.
9. Working quickly while chocolate is warm, carefully place Christmas Tree Shaped Pretzels onto melted chocolate. Place them far enough apart so that there is room to break the chocolate later. Sprinkle Holiday Stars Candy Quins on top as soon as possible.
10. Allow bark to harden, either in refrigerator or naturally at room temperature.
11. When bark is completely cooled and hardened, break into bite-size pieces using hands or knife.
12. Enjoy!