Food & Cooking Recipes Dessert & Treats Recipes Chocolate Bark 3.3 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 1 cover 12-inch log Use this to make our Orange-Walnut Buche de Noel. Ingredients 5 ounces semisweet chocolate, coarsely chopped Directions 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. Rate it Print