Master chocolatier Fritz Knipschildt guides you through classic and brand-new chocolate recipes in his recent cookbook, Chocopologie. Whether it’s a simple sweet or a complex multistep dessert to impress your dinner guests, Chocopologie will leave a great taste in your mouth. Brush up on Knipschildt’s expert tips at every step and whip up a batch of double chocolate bark.
- 8 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup chopped toasted salted almonds
- 2 sprigs fresh rosemary, leaves stripped from stems
- 8 ounces white chocolate, coarsely chopped
- Line a baking sheet with foil.
- Melt the dark chocolate and let it cool to lukewarm (about 100°F).
- Stir about one third of the almonds and one third of the rosemary leaves into the chocolate until thoroughly combined.
- Melt the white chocolate and let it cool to lukewarm (about 100°F).
- Stir another one third of the almonds and one third of the rosemary leaves into the chocolate until thoroughly combined.
- Pour the dark-chocolate mixture onto the prepared baking sheet and spread it evenly over the foil with a spatula or palette knife. Work quickly so the chocolate does not harden and become difficult to spread.
- Spread the remaining almonds and rosemary over the bark and gently press them into the chocolate just to adhere.
- Refrigerate the dark-chocolate bark until the chocolate is cool and beginning to set, 10 to 15 minutes.
- Remove the bark from the refrigerator and spread the white-chocolate mixture over the dark chocolate.
- Refrigerate the bark until the white-chocolate layer is cool and beginning to set, 10 to 15 minutes.
- Remove the bark from the refrigerator and set the baking sheet on a wire rack.
- Let the bark set at cool room temperature for 4 to 6 hours. (If the weather is particularly humid, the bark may not set as firmly as on dry days.)
- Lift the bark from the foil and break it into uneven pieces, each 2 to 3 inches long.
- To prevent your fingers from getting sticky, hold onto the edge of the chocolate with waxed paper or wear latex gloves.
- Serve right away or store the bark for 2 to 3 weeks in an airtight container between layers of waxed paper.
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