New This Month

Chocolate Bark


Use this to make our Orange-Walnut Buche de Noel.

  • Yield: Makes enough to cover 1 twelve-inch log

Photography: Sang An

Source: Martha Stewart Living, December 2003


  • 5 ounces semisweet chocolate, coarsely chopped


  1. Line a baking sheet with parchment paper; set aside. Place chocolate in a small heat-proof bowl set over a pan of simmering water, and stir until melted. Remove bowl from heat; let chocolate cool, stirring occasionally, until it registers 88 degrees on a candy thermometer. Pour onto prepared baking sheet, and spread evenly with an offset spatula. Refrigerate until firm but still pliable, 8 to 10 minutes. Tear into jagged pieces, no larger than 1 1/2 inches each. Refrigerate until firm, about 15 minutes. Use immediately.

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