Chocolate Bark Tray
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Thursday, December 10, 2015

Chocolate Bark Tray

This is a sponsored post written for Chocoley Gourmet Chocolate but all opinions are 100% my own.

During the holidays, or for a party, it's nice to have a selection of different sweet treats for your family and guests.   But this year I don't have the time to make several different candy selections for the one event I'm planning, so I came up with an awesome idea, a Chocolate Bark Tray.    This Chocolate Bark Tray is easy to prepare and by adding different toppings, I can offer an unique and gorgeous presentation of holiday candy.   I believe now is not the time to experiment with the inconsistencies of different brands of chocolate or to take the time to temper chocolate on my own.  I want chocolate that is perfect each and every time and that is tempered.   So I contacted my dependable Gourmet chocolate company Chocoley for my chocolate and all my supplies for my holiday candy making.  I know it will arrive promptly and all the instructions for caring for this lovely chocolate will be included in the order.

So be the bestest Hostess with the bestest chocolate treats by shopping at Chocoley and while you are there, check out their Christmas Workshop 2015 page, it's totally awesome and loaded with ideas! 






Chocolate Bark Tray
Ingredients
Instructions
1. Cover several cookie trays with heavy weight dipping sheets or parchment paper (works best with trays that have a lip)
2. Melt white chocolate in a double boiler or boiler insert, making sure the top pan is not touching the hot water below. (Chocoley instructions will be included in your order)
3. Carefully pour the melted white chocolate onto the covered cookie sheets and spread, using a Scoop and Spreader, to about 1/4 inch thickness. 
4. Mentally divide the chocolate into halves or fourths (depending on how many different toppings you have chosen) and drop each divided area with a different topping such a chopped pecans, crushed peppermint, M&M's etc. Carefully press the toppings into the chocolate.
5. Melt the dark chocolate in a double boiler or boiler insert making sure the top pan is not touching the hot water below. (Chocoley instructions will be included in your order)
6. Carefully pour the melted dark chocolate onto the other covered cookie sheets and spread, using a Scoop and Spreader or a spatula, to about 1/4 inch thickness.
7. Mentally divide the chocolate into halves or fourths (depending on how many different toppings you have chosen) and drop each divided area with a different topping such a chopped pecans, crushed peppermint, M&M's etc. Carefully press the toppings into the chocolate. Or drizzle the chocolate with Drizzle and Design white chocolate.
8. Allow to cool completely and break up the different barks into random pieces and serve on a tray or tier tray.
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2 comments:

  1. I totally love the idea of different kinds of bark all displayed like this {nevermind eating all of it !} It would also be interesting to see which ones go first !

    ReplyDelete
  2. What an awesome idea - my mailing address is .... lol!!

    ReplyDelete

Thank you so much for your sweet comments:)))