Sweet-Tooth Saturday: Swirled Chocolate Bark

(A day late, but worth the wait!)  I bought a new cookbook last week, Foodista Best of Food Blogs Cookbook.  There are lots of recipes I’d like to try in it, but while visiting friends and drinking wine at one of our favorite wineries, Reeder Mesa Vineyards, one recipe in particular came to mind.

Reeder Mesa makes a port-style wine called Purple Haze.  One of the owners, our good friend Kris, has a special way of enjoying The Haze.  She calls it “Party in your Mouth”:  eat a cocoa-roasted almond, a Hershey’s Kiss and a dried cherry, wash it down with a sip of Purple Haze.  Mmmmmmm!  Party in your Mouth and this recipe came together in my head yesterday.  The recipe itself is super-adaptable to a variety of chips, nuts and dried fruits and citrus zests.  I took Kris’ idea and used those flavors in this bark.  (Thanks, Kris!)  The bark only takes about 20 minutes to assemble, but two hours to solidify. 

All you need are two different flavors/colors of chips and two to three texture flavors:

  • 8 ounces chocolate chips
  • 6 ounces white chocolate chips
  • 1/4 cup roughly chopped cocoa-roasted almonds
  • 1/4 cup roughly chopped dried cherries

Line a 9×10 cookie sheet or pan with parchment paper.

Place chips in microwave-safe bowls and melt, one bowl at a time.  Microwave in 30-second intervals, stirring in between until smooth.

Spread chocolate on parchment paper, creating a rectangle.

Drop white chocolate by spoonfuls on top of the chocolate.

Swirl using a wooden skewer or knife until you like the degree of swirliness.

Top with cherries and almonds, gently press them into the surface of the chocolate.

Let cool and solidify at room temperature for at least 2 hours.  Break into 1×3 inch pieces and savor….with Purple Haze!

It’s a party in your mouth!  Yummy!  This has got to be the absolute easiest-peasiest fancy-schmancy little desserty thing you’ll ever make!  How about serving a piece of bark stuck into the top of a scoop of ice cream?!  How about using pieces of the bark for the chocolate layer of a smore?!  Is your brain swirling with the flavor combos possible?  Butterscotch chips…peanut butter chips…dark chocolate…milk chocolate….and toppings?  Toffee chips…salted peanuts…little caramel bits…pretzel pieces…tiny M&Ms….mini marshmallows…graham cracker pieces….candy cane pieces…   The original recipe had orange zest stirred into the melted chocolate and added as a topping as well, with dried cranberries and pistachios.  What combo will YOU make?! 

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Filed under dessert, recipe, wine

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