New Math: Juggling Equation of the Month


For all the complaints...About spring rains...

I knew...

the momentary inconvenience...

would be worth it.

Oh, the Places You'll Go!
Get Out

Gourmet Chocolate Bark

Because you are worth it, and because you are cheap.

I love to keep high quality dark chocolate bars in the freezer. Anything over 70% cocoa tends to be lower in sugar, and eating a small piece satisfies me more than handfuls of milk chocolate candy does. But the average gourmet chocolate bar costs about 9$ for a 4-6oz bar. For the same price you can buy a pound of high quality bitersweet chocolate and make your own gourmet bark. Keep it in a plastic baggie in the freezer and break into pieces.

1 pound Bittersweet Chocolate (Valrhona, Guittard and Callebaut are sold at Whole Foods)

1/4 cup mixed dried fruit, such as dried cherries, apricots, raisins, blueberries, mango pieces, candied ginger nubs, etc.

1/4 cup unsalted nuts, such as almonds, pistachios, pecans, chopped macadamia nuts, etc.

                                       fleur de sel


Put the chocolate in the freezer for about ten minutes; it will warm as you hold it to cut, so you may want to put it back in if it starts to get soft. Take a big knife. No, a really big knife, like a chef's knife, and place your block of chocolate on a large piece of parchment paper on a cutting board. Working at the corners, begin cutting the chocolate, shaving off sections about 1/4 inch until the whole block is chopped. Using a microwaveable bowl, lift your parchment and (without handling the chocolate) slip it into the bowl. Microwave in 15 second increments until it begins to melt around the sides and look glossy, then take a silicone or wire whisk and whisk until smooth enough to spread. Lay out another piece of parchment paper on a cookie tray. Use a silicone spatula to ease the melted chocolate onto the parchement and spread out to desired thinness. Dot with nuts and fruits, and give a bit of a press to set them into the chocolate. Sprinkle with fleur de sel, if desired. Place tray in freezer about 10-15 minutes until bar is set, then break into a couple pieces for storage. Store in ziplock bags in freezer.