My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, December 13, 2010

French Chocolate Bark

Even the name sounds wonderful. To be honest I'm not a big candy fan. Maybe it's because I'm not a great candy maker. The candy thermometer and I have a hard time getting along. I either forget to check it and it overcooks or I don't believe it and take it off to soon. When I find a really good candy recipe that does not involve that little intimidating piece of equipment, I'm on it.

French Chocolate Bark is very easy, delicious, not to sweet, and makes a wonderful presentation for any occasion. . This is the best French Chocolate Bark recipe I've found, and I've tried several. Ina Garten thank you!

French Chocolate Bark
about 24 pieces
print recipe

9 1/2 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots
1/2 cup dried cranberries

Melt the two chocolates in a heatproof bowl set over a pan of simmering water.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper face down on the baking sheet. Who wants lead in their candy.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Very gently press down just a little. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.


  1. Oh I do love candy and this sounds wonderful! Even in the small space I have to work in this Christmas I think I could make this recipe happen. Now about that pencil you're using...lead....really? How long have you had that particular pencil around?

  2. Your recipe looks delicious. Thank you for sharing it and you have a great week!


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