Recipe for Sublime Chocolate Bark is from Vive le Vegan!, p.138.I usually make this vegan chocolate bark for Christmas, but it is a perfect personalized gift for any special occasion.
You can customize this bark to make different varieties by choosing the types of dried fruits, nuts, or candy you want in your bark. Imagine a combination of dark chocolate with candied ginger and toasted pecans... or dried cranberries and toasted almonds... or dried mango and toasted hazelnuts.
You won't find these vegan confections anywhere. Your friends and family will love your special creations. Not only will they be surprised by this dairy-free chocolate treat, they will savor the flavors and smooth texture. You can package this bark as simply or elaborately as you like. I simply buy some very inexpensive plastic bags, do my own labels on the computer and tie them with some ribbon.
You'll love this recipe because not only is it delicious, but it is so EASY! No candy thermometers or candy moulds required - just a watchful eye, a rimmed baking sheet, and some parchment paper.
Before starting the recipe, print off my article for some helpful information on chocolate. Now to the recipe...
18 - 20 oz (500-575-g) semi-sweet non-dairy callebaut chocolate, broken into
chunks (or roughly 3 1⁄2 cups if using chips)(see note)
3⁄4 - 1 cup toasted nuts (e.g., pecans, almonds, hazelnuts), skins removed(see note)
1⁄4 - 1⁄3 cup crystallized ginger, chopped into very small pieces (see note)
1⁄4 - 1⁄3 cup dried fruit (e.g., cranberries, raisins), chopped into small pieces (see note)
In a bowl fitted over a saucepan filled with water, place most of the chocolate (reserving a few chunks). Bring the water to low-medium heat until simmering, but not boiling (reduce the heat if it begins to boil). Let the chocolate melt, stirring occasionally, taking care not to let any steam or water get into the chocolate (a must; the chocolate will seize if any water gets into it while it melts or after it has melted). Once melted, stir in the reserved chocolate chunks until they have just melted, then stir in the nuts and dried fruits. Remove bowl from saucepan, and use a dishtowel to dry the hot water off of the bottom of the bowl. Pour chocolate onto a rimmed baking sheet lined with parchment paper and refrigerate (be sure to keep it level) until completely cool and set. Once cooled, break off into pieces and store in plastic wrap in an airtight container, or package in gift bags or boxes.
Notes:
1)You can use another dark chocolate other than callebaut in this recipe, but be sure it’s a similar high quality one. You can also use a combination of semi-sweet and bittersweet chocolate, using bittersweet for roughly 1⁄4 - 1⁄2 of the total amount.
2)Use toasted nuts and dried fruits in combinations and amounts that you like. You can also “top” the bark once the mixture has been poured onto the baking sheet. For instance, try an espresso-themed bark by stirring in toasted almonds and a few coffee beans, or a sprinkle of espresso chocolate chips on top. Or a PB&J theme, by stirring in some peanuts and dried cherries or raspberries.
Recipe for Sublime Chocolate Bark is from Vive le Vegan!, p.138.
