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Basic Bark

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Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try one of these bark variations (or experiment with your own favorite flavors): Movie Theater Bark; Dried Cherry and Orange Peel Bark; S'mores Bark; Peppermint Bark; Lime and Macadamia Nut Bark; Pistachio, Dried Cranberry, and Toasted-Coconut Bark; Cookies-and-Cream Bark; Crackly Two-Tone Bark; Peanut Butter Swirl Bark.

Source: Martha Stewart Living, December 2010
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Ingredients

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  • betty_mcntsh
    27 JAN, 2018
    I don't understand the pan of simmering water, is that after it's melted or while melting and since it's a pan will the melted chocolate sit directly in the water or over it and how would that happen with a pan? I bought a black of chocolate from the, store and it said to melt in a regular sauce pan and I left it on the counter and few minutes after stirring in the nuts and it was hard already!
    Reply
    • betty_mcntsh
      27 JAN, 2018
      So what I was saying is that I will just be using a regular sauce pan, no simmering water because I didn't need it for the kind that I made. I really came here to find out what other chocolate I could use because what I bought at the store tasted rather plain.

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