Candied Chocolate Bark
Candied Chocolate Bark
Pure dark chocolate is a treat on its own, and it becomes even better with the addition of nuts. To achieve a smooth, glossy texture and a satisfying snap, chocolate should be tempered before combining with nuts. Tempering aligns the chocolate’s crystals so the finished bark looks and tastes professional.
This recipe uses the stovetop (double boiler) tempering method, which is reliable and easy to do at home.
Candied Chocolate Bark
Prep time 30 minutes
Serves 6
Ingredients
2 pounds good quality dark chocolate (choose a reputable brand)
1 cup chopped pecans
1 cup shelled walnuts
1 cup salted peanuts
Directions
Chop all the chocolate into small, even pieces to promote even melting.
1. Place the chopped chocolate in a clean, dry bowl set over simmering (not boiling) water. Heat gently until the chocolate reaches about 115–120°F (46–49°C).
2. Remove the bowl from the heat and allow the chocolate to cool to the low 80s°F (around 27°C). Add a chunk of solid, well-tempered chocolate to the melted chocolate to “seed” it; this introduces stable beta crystals and helps the tempering process. Stir frequently during cooling—motion helps the crystals form.
Melted Chocolate
3. Gently rewarm the chocolate to its final working temperature so the beta crystals dominate. For dark chocolate this is typically between 88° and 91°F (31–32°C). Milk chocolate works at slightly lower temperatures (86–88°F / 30–31°C). Chocolate brands can vary, so adjust if needed.
4. Remove any remaining chunk of seed chocolate before you begin dipping or spreading. Keep the chocolate below 91°F (32°C) while working; if it exceeds that, you’ll need to start the tempering process again. If it cools too much, warm it gently back to the working temperature.
Stir the chopped pecans, walnuts, and peanuts into the tempered chocolate until the nuts are evenly coated.
Tempered Chocolate and Nuts
Use a spatula to pour and spread the chocolate-nut mixture onto a baking sheet lined with parchment paper. Spread it to an even thickness so the pieces break nicely.
Allow the chocolate bark to set at room temperature for a few hours until fully hardened. Avoid refrigerating if possible, as rapid cooling can affect the shine and texture.
Once set, cut or break the bark into pieces and serve.
Enjoy!