Italian(ish) Chocolate Bark
OK, I know chocolate bark isn't Italian. It was invented by Williams-Sonoma. Or maybe California as a way of marketing dried fruit.
Either way, chocolate + dried fruit = heaven in my book. Add nuts and you really send me over the moon. So I made some bark. And since it is my mission in life to sprinkle a little bit of Italy into everything I do, I sprinkled some Italy into my bark, in the form of Bronte (Sicilian) pistachios and Trapani sea salt.
I had bought the pistachios ~ not only shelled, but also peeled ~ to make torrone. The purchase was a splurge, but if you have ever had to peel the papery skins off a small mountain of pistachios, or even just 10, you'll know it's worth it.
Bark is nothing more than melted chocolate, poured out and decked with edible jewels. Once hardened, you simply break it into shards. There are many ways to "Italianize" your bark. You could add a splash of Punch Abruzzo or other Italian liqueur to the chocolate as it is melting. Or a little espresso powder. You could scatter strips of candied orange peel on the poured out melted chocolate, along with some chopped dried figs and almonds.
I used bittersweet chocolate and decorated the bark with the pistachios and some chopped almonds, along with dried cranberries and chopped dried apricots. It wasn't until later, when the bark had completely hardened, that I thought: Wait! Salt!
Inspiration had struck too late. Or had it? Here's what I did: I melted a chunk of milk chocolate, drizzled that on the bittersweet bark and sprinkled the flakes of Trapani sea salt on top. There you have it ~ Italian-style bark. It's the perfect last-minute hostess gift or dessert for your holiday buffet table. Not to mention late-night snack to enjoy with your favorite Christmas movie.
ITALIAN(ISH) CHOCOLATE BARK
Makes about 1 1/2 pounds
Ingredients
1 pound bittersweet chocolate, coarsely chopped (I use those big bars of 72 percent from Trader Joe's)
Splash of Punch Abruzzo or other liqueur, such as Cognac or Grand Marnier (optional)
1 tablespoon instant espresso powder (optional)
Topping suggestions (2 cups total):
Chopped dried apricots
Dried cranberries
Dried sultanas
Dried chopped figs
Strips of candied orange peel
Coarsely chopped lightly toasted skinned almonds
Peeled pistachios (I splurged on a jar of pistachios from Bronte, Sicily)
Toasted and skinned hazelnuts, halved
Lightly toasted walnut halves or pieces
2 ounces milk chocolate, coarsely chopped
Coarse or flaky sea salt (I used coarse salt from Trapani
Instructions
1. Line a rimmed baking sheet with parchment paper.
2. Melt the bittersweet chocolate: Put the pieces in the top of a double boiler set over (but not touching) barely simmering water. Or put the pieces in a heat-proof bowl and set over (but not touching) a pan of barely simmering water. Heat, stirring gently, until the chocolate is melted and smooth. To melt in the microwave, put the pieces of chocolate in a microwave-safe bowl and zap at 50 percent power in 30-second intervals until melted and smooth. Stir after each interval.
3. Pour the chocolate onto the parchment and use a silicon spatula to spread it to a thickness of about 1/4 inch. Sprinkle the toppings over the chocolate. I used dried apricots, dried cranberries, sultanas, chopped almonds, and pistachios. Set the bark in a cool place to harden completely (I put mine in a safe spot in the garage). You can let it harden at room temperature but it will take a few hours.
4. When the bark is hard, melt the milk chocolate (see instructions above). Using a honey dripper, a fork or a spoon, drizzle the milk chocolate over the bark, Jackson Pollock-style. Sprinkle the sea salt on top. Return the bark to a cool spot and let harden completely. Use your hands or a knife to break the bark into bite-size pieces. Store it in a tin lined with waxed paper. Or pack it into cellophane bags and give it as gifts to your favorite people.