Dessert & Baked Goods » Chocolate Bark with Toasted Almonds
Pastry Chef Lee Napoli shows you a great technique for working the almonds right into the thin chocolate bark. Hint: it's all in the hip. Watch the video to see what we mean. If you prefer more texture in your bark, try making her Chocolate Bark with Cranberries and Candied Orange Zest.
Posted Sunday, March 21, 2010, at 11:05 pm by Lynne:Hi, olearyr12. It really depends on what kind of chocolate you like but we have made this quite a few times and we like semi-sweet chocolate best. Highly recommend the best quality chocolate you can get - Valhrona and Callebaut are wonderful. Ghiradelli is very good as well. Enjoy!
Posted Sunday, March 21, 2010, at 8:34 pm by Rick:I need some help in choosing the correct chocolate to use. Is it unsweetend, semi-sweet, milk chocolate? I though chcolate was chocolate...boy was I wrong! I am looking forward to making the bark with almonds. Thanks, Rick O'Leary - Springfield, MA
Posted Thursday, February 5, 2009, at 5:31 pm by Sue:Lee is SO knowledgeable about chocolate! Very cool video.
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