Perhaps her obsession with chocolate started well in the past and I was never aware of it. Perhaps it appeared after I began cooking dinner every night at home and a quick, easy bite of something sweet was needed to cap off the meal. What I do know is that last Valentine’s Day I came home to find Fiona in an apron covered with smears, the kitchen smelling like a Dutch cocoa factory. In the refrigerator was a large plank of chocolate, bits of nut, grated orange rind, and sea salt melted into it, ready to be consumed later that night.
Making what is affectionately called chocolate bark is an easy and quick process, limited in flavor only to what limits your imagination. Melt your chocolate, chop up and incorporate your additions, and let it harden back up. It’s that simple.
To melt chocolate, place it in a metal bowl over a pot of gently simmering water. You want to make sure the water doesn’t touch the bottom of the bowl or get into the chocolate, or the chocolate will “seize’’ and become unusable. Melt ¾ of the chocolate and stir it occasionally until just a few small chunks are still visible. This takes about 3-4 minutes. Remove the bowl from the simmering pot of water and stir in the remaining chocolate. The trick is not to let the chocolate get too hot. Note: Using a microwave works well for melting too.
It’s fun to experiment with what to add to the bark. Think in terms of balanced flavors and textures when deciding. Crunchy, rich nuts, sweet dried fruit, sea salt, and citrus in various combinations work really well. Instant coffee adds a touch of bitterness; peanut butter provides nutty, smooth richness; and toffee lends a bit of caramelized crunch. Crushed peppermint candy is a winning addition, as are salty pretzels and bacon bits. For some heat, try a pinch of cayenne or a dash of smoky chipotle pepper. Either will add bite to your bark. The sky is the limit here, and being creative is the key.
Fold in your flavorings and pour the melted mixture onto a tray lined with parchment paper. Place the tray in the refrigerator to speed cooling. Once the planks harden back up, you can cut or break the bark into bite-size pieces, to be presented as is or wrapped as a perfect present for your Valentine’s Day date.
All year round now, our house is filled with Fiona’s best bark combinations — I find little pieces of past experiments in odd places around the house — but in my opinion her top effort involves toasted almonds, dried cranberries, crystallized ginger, and sea salt. Crunchy, chewy textures combine with slightly spicy and tangy flavors to make a fabulous bite of homemade candy. I’m hoping Fiona’s obsession lasts a long time, or at least through this Valentine’s Day.
Gordon Hamersley can be reached at cookingwith gordonhamersley@gmail.com
