APRICOT BARK

This is the master recipe but there is a lot of leeway with making this bark. I tend to make it at the end of my Christmas baking frenzy from the last bit of chocolates I have left. In this instance, I still had a large block of white Callebaut and one square of semisweet and one square of bitter chocolates left. I used more apricots, because I like them. Since bittersweet chocolate is more expensive, combining the semisweet with the bitter was a great idea. I may do it again. It is important to use good quality chocolate, either Callebaut or Ghirardelli or at the very least Baker’s. Do not add anything to the chocolate; melt it, but just barely! For the shine let it solidify at room temperature. 

APRICOT BARK

6 squares of white chocolate, chopped
6 squares of bittersweet chocolate, chopped
1 cup dried apricots

• Line a baking pan with parchment paper.

• Place a layer of dried apricots in the pan.

• Place a non-stick fry pan on medium heat.

• Add the white chocolate to the pan.

• Continually stirring melt the chocolate partially, with chunks remaining.

• Remove from heat and stir until the remaining chunks have melted.

• Spoon the melted chocolate over the apricots. A flexible rubber spatula will ensure there is no waste.

• Add the chopped dark chocolates to the fry pan and continually stirring partially melt that too.

• Remove chocolate from heat and stir until all the chunks have melted.

• Spoon the dark chocolate over the white chocolate at intervals.

• With the end of a knife, draw the white and dark chocolate together to give a marble effect.

• Let bark chill and then brake into pieces.