This week's featured recipe and tips by:

Jenny Nichols


Culinary
Resource Center
Coordinator,
Central Market
Mill Creek

After realizing that cooking was what she did to cheer herself up after leaving her job in a law firm, Jenny changed course. She graduated from Seattle Culinary Academy at Seattle Central Community College and worked as both a line cook and a pastry chef at places like Macrina Bakery, Kaspar’s Restaurant and Nell’s Restaurant in Greenlake. She became culinary coordinator at Central Market Mill Creek in 2006. She is especially interested in local and seasonal cooking – and anything her children, born in 2006 and 2009, will eat!

For an elegant and easy dessert, whip up our Ganache Quick  Chocolate Mousse and top with a generous chunk of bark! 

Because the chocolate in this recipe is not tempered, even after setting it will be slighlty soft at room temperature.  To serve for a party, try pouring the chocolate into mini candy cups for easy individual servings! 

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Town & Country
Recipe

Healthnotes®
Recipe

Easy Chocolate Barks

Makes about 2 dozen 2x2-inch squares
VN:F [1.9.15_1155]
Rating: 4.8/5 (4 votes cast)

Ingredients

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  • 1 pound chopped dark chocolate or chocolate chips
  • 1 1/2 tablespoons butter

Directions

Melt chocolate and butter in a double boiler. Gently stir in any mix-ins (see below) and spread on a baking sheet lined with parchment or wax paper. Refrigerate until solid, and then cut into squares.

 Peppermint Bark

Use 3/4 pound dark chocolate and 1/4 pound white chocolate for your pound of chocolate. Melt separately. Spread dark chocolate onto the baking sheet first and top with swirls of white chocolate. Sprinkle 1/2 -3/4 cup crushed peppermint candy over the top.

 Almond Coconut Bark

Gently stir 1/2 cup whole raw almonds and 1/4 cup unsweetened coconut to the melted chocolate and butter. After spreading in the baking sheet, top with a few tablespoons of extra coconut. 

 Caramel Turtle Bark

Melt about 1/4 pound caramel candies and stir in 1/4 cup chopped toasted pecans. Swirl over the chocolate in the baking sheet. 

 

Note: Because the chocolate in this bark has not been tempered, keep refrigerated until ready to enjoy.    
Recipe from Central Market Mill Creek - Culinary Resource Center
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