Monday, January 23, 2012

Chocolate Strawberry Bark

Chocolate.  The hard part about cooking with chocolate is you have to be super careful not to burn it.  Because if you burn it, there is no going back.  The easy part is, you can remelt it and start all over...as long as you don't burn it!  

I went from this:


To this:


Simply by remelting my first mistake.  This is what I love about cooking.  Cooking involves creative problem-solving...just like art.  I remember my first grade art teacher telling me "real artists don't use an eraser" and that statement has stuck with me throughout every art class in my life.  And to my surprise, I applied that same statement while making chocolate bark yesterday!

Ingredients 
12 oz milk chocolate
24 oz white chocolate
1 teaspoon strawberry extract
6 teaspoons strawberry cake mix
slivered almonds (optional)

Directions (to end up with the 2nd picture)
Line a baking pan with parchment paper.

Melt the milk chocolate in a microwave safe bowl in the...microwave.  I melt mine in 15 second increments, stirring the chips between each one.  When you are close, keep stirring for a few more seconds because chocolate continues to melt even when it isn't in the microwave.  Set the bowl aside and step away from the bowl...I know it will take all of your self-control, but you gotta do it!!

Melt the white chocolate in another microwave safe bowl in the...microwave.  I heat mine for 1 minute, stir, then heat again in 15 second increments, stirring in between, until the white chocolate is smooth and melted.

Add 1 teaspoon of strawberry extract and all 6 teaspoons of the cake mix to the white chocolate.  Stir to combine.

Pour all of the white chocolate mixture on to the lined baking pan and spread out.  Pour the milk chocolate over stop and spread over top the white.  Use a knife and swirl the 2 chocolates together...like the chocolate marble fudge recipe.  

OR

Mix the white and milk chocolate together into a bowl.  Pour this in the lined baking pan and spread with a spatula.

Sprinkle the almonds over the top will the chocolate is still warm and melted.

Place the baking pan in the freezer for 20 minutes.  Remove and break apart into pieces.










**I love how the first try looked, but when I went to break apart the bark, the pink (white) chocolate separated from the milk chocolate...major bummer!



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4 comments:

  1. Congrats!!!! You have been awarded the Versatile Blogger Award. Stop by my blog for further details.

    Lioness

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  2. Yum yum yum! And good for you for just fixing your "mistake"


    ~Christina @ Marriage from Scratch

    www.marriagefromscratch.blogspot.com

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  3. Haha thanks! I would prefer the look of the first round, so I'm going to try it again. Nate said they were really good though!

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  4. Hey, you gotta do what you gotta do right! :) I think you saved it brilliantly. I really love the look of your 2nd version... and also loving the use of the strawberry cake mix. Well done.

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