October 30, 2010 § Leave a comment
This Halloween, I’ve been inspired by the many examples of chocolate bark made with Halloween candy, like this one here, and this other one here. Every year for Christmas, I usually make a couple of batches of peppermint bark, and it is soooo good, I needed to extend the usefulness of that recipe to more holidays. So, I thought about many varieties of Halloween bark, but it seemed best just to turn one of my favorite Halloween candies in to it’s own bark. Fortunately for me, I seemed to know a lot of kids that despised coconut (my sister included) back when I was still trick-or-treating, so I was able to trade my boring Three Musketeers and Hershey’s bars for Mounds and Almond Joys. Here’s what I used to transform one of my favorite Halloween treats, the Almond Joy bar, into some tasty bark:
- 120z. white chocolate
- 1/2 tsp almond extract
- 1/2 cup crushed slivered almonds
- 6oz. dark or semisweet chocolate
- 1/2 cup heavy cream
- 1/2 cup toasted coconut
- 8 mini Almond Joy bars, chopped in to quarters (optional)
1. Line a rimmed baking sheet with parchment paper. Set aside.
2. Melt the white chocolate in a double boiler or (carefully!) in the microwave.
3. When the chocolate is melted and smooth, add the almond extract and mix well. Add the crushed almond slivers and mix well.
4. Pour the melted chocolate mixture on to the prepared baking sheet and spread it using a spatula so that it is about 1/8 inch thick. (This will most likely cover about 1/2 to 2/3 of the baking sheet. It doesn’t have to cover the whole thing– just try to make it rectangular. And, of course, it’s ok if the edges are messy.)
5. Put the baking sheet in the fridge and let cool for 1 hour.
6. In the meantime, preheat the oven to 350 degrees. When it is ready, toast the coconut on a baking sheet for approximately 5-8 minutes.
7. After the white chocolate layer has cooled, prepare the dark chocolate ganache. Heat the heavy cream until just boiling. Pour the cream over the chocolate in a heat-safe bowl and stir consistently until the chocolate is completely melted, smooth and shiny.
8. Add the toasted coconut to the chocolate and mix well. Pour the melted chocolate over the white chocolate layer and evenly spread using a spatula.
10. When ready to serve, chop the bark into squares with a sharp knife. Store in an airtight container in the fridge. If stacking bark pieces on top of each other, cover each layer with parchment or wax paper.
Notes on this bark: I was quite happy with how this turned out. There are many options in terms of how you combine the chocolate layers and the almonds and coconut. I think the use of coconut extract would also be a good option instead of the almond extract. I usually don’t add as much cream to the dark chocolate as I did in this recipe (in order to have a harder ganache), but I liked the softer texture of this ganache for this particular bark. It makes it quite reminiscent of an actual candy bar. I highly recommend trying it!