"Some people don't temper chocolate for their chocolate bark, but I've found it makes a difference. Tempered chocolate has a glossy sheen, stays firm at room temperature, and snaps cleanly when you break it. Without tempering, you can end up with chocolate with a dull color, and it can develop white streaks after storage (called chocolate bloom: which has happened to me more than once!)."
"High quality semi sweet or 60% dark chocolate: I've found that 60% dark chocolate has the best flavor. Even though I'm a huge dark chocolate fan, 70% is a little too bittersweet. The higher quality the chocolate, the better the flavor! Dried cranberries: Bring tart sweetness that cuts through the richness of dark chocolate. I also love the bright color."
"This homemade chocolate bark recipe features dark chocolate topped with cranberries, pistachios, and coconut for a sweet and salty treat. Here's how to temper chocolate for the perfect snappy texture and glossy shine. As a major chocoholic, so one of my top treats to make is Chocolate Bark! It's so simple to make, and I love topping it with a sweet and salty confetti."
Tempering chocolate produces a glossy sheen, keeps the chocolate firm at room temperature, and creates a clean, snappy break. The tempering process involves heating chocolate to a specific temperature, cooling it, then warming it slightly. High-quality 60% dark chocolate balances richness and bitterness for best flavor. Dried cranberries add tart sweetness and color, pistachios provide buttery crunch and green color, and large coconut flakes contribute flavor and a confetti look. Sea salt or smoked sea salt enhances the sweet-and-salty profile. Chocolate bark is simple to assemble, suitable as a healthy dessert, gift, or addition to a holiday cookie platter.
Read at A Couple Cooks
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