I love Easter baking, perhaps even more than Christmas. Last year I made a white chocolate bark, but I wanted to try dark chocolate this year. My first attempt, with 70% chocolate didn't really work. It was my first attempt at tempering chocolate and I think I melted it too fast and it bloomed. This is where the cocoa butter separates and has a 'white' appearance. In addition, I think the chocolate was just too dark for children to eat. So, this time I went back to my favourite baking chocolate, it's Sainsburys Belgium Dark Cooking Chocolate. It's so nice to work with, and appeals to all tastes when eating.
I have been collecting all the Easter chocs; Cadbury's mini eggs, Smarties mini eggs, Sainsbury's micro mini eggs, Cadbury's Hoppy Bunny bar, Maltesers Bunnies and the Wilton Easter sprinkles, ready for this project. It's sooo tempting to sneak a few!
It's pretty simple to make bark. You melt the chocolate, slowly, trust me, pour it onto a tray lined with parchment paper, add the decorations and then refrigerate to set. After it had hardened, break it up and package it into bags to give as gifts.
If you would like to temper the chocolate to give it that 'crack' as you break it, the BBC Good Food guide to tempering chocolate is really good.
Good luck and happy 'barking'!
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