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Candied Chocolate Bark
Date August 8, 2014
Author creative

Candied Chocolate Bark

Candied Chocolate Bark



Candied Chocolate Bark


Chocolate is best served in its purest form.  Unadulterated, dark chocolate can be only improved upon one way… with nuts.


Sadly, one can’t simply melt chocolate, throw nuts in and magically have palatable pieces of confection.  Chocolate must first be tempered. The tempering process takes chocolate through a temperature curve, a process, which aligns the chocolate’s crystals to make it smooth, silky, and glossy.


The tempering process may be done on the stove over a double boiler, or in the microwave.  This recipe uses the stove-top procedure.


Candied Chocolate Bark


Prep time      30 minutes


Serves   6




2 pounds good quality dark chocolate (use Callebaut if available)


1 cup chopped pecans


1 cup shelled walnuts


1 cup salted peanuts




Chop up all of the chocolate.


1. The first step is to melt the dark chocolate in a clean, dry bowl set over simmering water, to about 115º-120º F (46º-49ºC.)

2. Remove from heat and let it cool to the low 80ºs F (27ºC.) Drop a good-sized chunk of solid (and tempered) chocolate in, which provides insurance by ‘seeding’ the melted chocolate with good beta crystals. While cooling, stir frequently. Motion equals good crystallization, aka, tempering.

Melted Chocolate

Melted Chocolate


3. The last step is the most important: It’s bringing the chocolate up to the perfect temperature, where it’s chock-full of those great beta crystals. This occurs in most dark chocolates between 88° and 91° F (31º-32ºC.)

(Milk chocolate tempers at 86º-88ºF, 30º-31ºC. Please note that chocolates can vary, so check with manufacturer if unsure about your particular chocolate.)

4. Remove what’s left of the chunk of ‘seed’ chocolate, and your chocolate is dip-worthy: you can dip all the chocolates you want and all will be perfectly tempered. Don’t let it get above 91° F (32ºC) or you’ll have to begin the process all over again. If it drops below the temperatures, rewarm it gently to bring it back up.

Place the nuts in the melted chocolate, and stir.


Tempered Chocolate and Nuts

Tempered Chocolate and Nuts


Use a spatula, and turn the chocolate onto a sheet tray covered with parchment paper.  Carefully spread the chocolate mixture so that it is evenly distributed.


Let the chocolate set at room temperature for a few hours.


Cut and serve.





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