Anna Makes Festive Chocolate Bark!

 

Chocolate Truffle Fudge is on the menu in Chef Anna Olson s amazing kitchen and she is going to teach you how to make this delicious recipe from scratch Follow along with the recipe below RecipeMakes 1 tray 16 portions Prep Time 30 minutes Cook Time 15 minutes Butter Caramel 3 Tbsp 45 mL water 2 tsp 10 mL lemon juice 1 cup 200 g granulated sugar ½ cup 115 g unsalted butter 1 3 cup 80 mL whipping cream 1 tsp 5 mL vanilla extract 1 tsp 5 g sea salt Bark 12 oz 360 g dark chocolate semisweet or bittersweet 1 ½ cups 375 mL pretzel twists lightly crushed 2 oz 60 g white chocolate 1 For the butter caramel place the water lemon juice and sugar in a saucepan over high heat and bring to a full boil over high heat without stirring Have the butter and cream measured and ready and continue to boil the sugar occasionally brushing the sides of the pot with water until the sugar turns amber coloured about 5 minutes Remove the pot from the heat and whisk in the butter and cream taking care since it will bubble and steam Once the butter has melted in whisk in the vanilla and salt Set this aside to cool completely to room temperature If making ahead you can chill the caramel and then melt it but ensure it is at room temperature 2 Measure out ½ cup 125 mL of the caramel for the bark 3 To temper the chocolate melt 9 oz 270 g of the chocolate in a metal bowl placed over a pot of barely simmering water stirring until it has melted and is within a temperature between 113 122 F 45 50 C If the chocolate gets warmer than this then you need to let it cool below 113 F 45 C and re warm Remove the bowl from the heat and stir in the remaining 3 oz 90 g of chocolate and stir to melt continuing to stir until the chocolate reaches a temperature of 82 F 28 C Return the bowl to the water bath and stir to warm up to between 88 90 F 31 32 C this doesn t take long At this point the chocolate is ready for using and will set at room temperature with a nice satin finish 4 Spread the chocolate on a parchment lined baking tray in an even layer but not too thin or it will crack too easily the chocolate does not have to reach the edges of the tray Drizzle the caramel over the chocolate and use a skewer to swirl it a little into the chocolate Sprinkle the pretzel pieces over the chocolate in a single layer Melt the white chocolate and drizzle this over the bark Once the chocolate is almost set chill it for 10 minutes but then let the bark sit for at least 2 hours before cracking to allow the caramel to set up Crack the bark into pieces and store in an airtight container The bark will keep for up to 2 weeks Shop Anna Olson Cookbooks Follow Anna on social media Follow Oh Yum on OhYum HolidayTreats

 

 

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