Candy

Pioneer Chocolate Candy Bark

~ lindy ~ 1 Comment

Pioneer Chocolate Candy Bark

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Bark Toppings:

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These are toppings I used but you could use any of the following: Cookies or candy or nuts or sprinkle toppings, pretzels and etc…

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*9.6 ounce bag Caramel M&M’s, we used only the Yellow and Brown

*1/4 cup White Chocolate Chips

*10.8 ounce bag M&M’s Minis Baking Bits, we used only the Yellow and Brown

*1/4 cup halved peanuts, unsalted

*1/4 cup chopped Almonds or chopped nut mix

*Coarse Sea Salt or Flue de sel a finishing salt, optional for sprinkling after adding toppings

Chocolate Base

*8 ounces 66 percent Cacao Bittersweet Baking Chocolate, like Bakers, chopped

*4 ounces 56 percent Cacao Semi-Sweet Baking Chocolate, like Bakers, chopped

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In a glass Microwavable Bowl, add 3/4 of the chocolate and save the remaining for adding after the chocolate has melted. Melt in the microwave  3/4 amount of chocolate in two 30 second increments, stirring in between with a small rubber spatula. Then melt in 15 second increments if needed until chocolate is almost completely melted, still stirring between increments.  Then remove the bowl of melted chocolate from the microwave and add the remaining chopped chocolate. Stir the chocolate and allow chocolate to cool at to room temperature stirring every minute or so until chocolate is completely smooth, about 4-5 minutes.

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Then pour the melted chocolate on a piece of parchment-paper and spread the chocolate with a small rubber spatula, about 8 by 11 inch rectangle. Then start to add the toppings of your choice. Press all the toppings into the chocolate with your hand to make sure all the toppings are attaching to chocolate. Sprinkle with coarse Sea Salt or fleur de sel, a finishing salt.

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Chocolate should set in about 3-4 hours, depending on room temperature and humidity.
To make chocolate shards. When set, move the bark to a cutting board with the parchment paper. Cut the bark with a chefs knife on the diagonal, about 2-3 inches apart. Then break the strips with your hands making triangle shard pieces. Eat or add to cupcakes, cake and etc…

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Recipe adapted from food network

Also See Pioneer Honey Bee Party

See Ganache Chocolate Bark Shards Cupcakes

Enjoy!

Lindy

Ganache Chocolate Bark Shards Cupcakes

~ lindy

Ganache Chocolate Bark Shards Cupcakes

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This recipe is more of a brownie cake or cupcake.

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Makes 12-18 cupcakes or 1 (8 or 9 inch round cake) you may have extra batter, make the extra batter into cupcakes.

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You will need: Cupcake Liners and parchment paper. This recipe is sticky and gooey. Yum!

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*1/2 cup Butter, room temperature

*3/4 cup sugar

*1/8 teaspoon Sea Salt

*4 large Eggs, room temperature

*2 cups Hershey’s Simply 5 Chocolate Syrup, use wet measure

*1 tablespoon Vanilla Extract

*2 teaspoons Pero

*1 cup plus 1 tablespoon All-purpose Flour, sifted

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In a stand mixer, with paddle attachment, on medium speed, cream together butter, sugar and sea salt. Then mix in one egg at a time just until combined.

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With the mixer on low, pour in the chocolate syrup and vanilla, again just until combined. Slowly add the Pero and flour just until mixed.

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Use Pam sprayed cake pan, lined with parchment paper and the edges of the pan sprinkled with cocoa powder. Then add all of the cake batter to the pan and bake in a preheated oven (High altitude) 350*F. for 40-50 minutes or until the center is no longer gooey. For cupcakes, using cupcake liners in muffin/cupcake pans, fill evenly each cupcake cup about 3/4 full and bake for 30-40 minutes. Careful not to over bake cake or cupcakes.

Ganache

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*1/2 cup Heavy Cream

*1 cup Semi-Sweet Chocolate Chips

*1 teaspoon Pero, optional

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In a double boiler, on medium-low heat, melt the cream, chocolate chips and Pero, stir every minute or so until melted and a shiny appearance. Remove from heat and pour over cold cake, flat side up, on a cooling rack with baking sheet underneath to catch drips. Then add chevron pattern if desired.

Chevron Pattern

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*1/4 cup White Melting Wafers, melted

*Note:  Pipe two to three cupcakes and then make chevron pattern, because the melted piped lines set quickly.

 

Using a piping bag with small tip with melted wafers. Pipe lines 2/3 inches apart across cupcakes (for a cake,about 2 and 1/2 inches apart.)

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Then with the back of a knife, drag the knife down through the lines, starting 2 inches from the edge of the cake (1/2 inch for cupcakes) and then for the next knife drag, drag the knife up this time going the opposite direction, making the line drags about 2 inches apart for cake and 1/2 inch for cupcakes. Continue across the top of the cake or cupcakes. Enjoy!

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Note: After cake or cupcakes have been dipped with ganache, Do not Refrigerate.

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***Baked and cooled, wrapped cakes will last a few days in the fridge. Great make ahead recipe. Add ganache just before serving.

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Recipe adapted from food network

Also see Pioneer Honey Bee Party Food

See For Chocolate Shards See Pioneer Chocolate Candy Bark

Enjoy!

Lindy