Sometimes (ok, often) chocolate is the solution to all of life’s ailments.
…but not all chocolate a) is created equal, or, b) does the trick.
This chocolate bark, however, will help heal deep, emotional, wounds better than bi-weekly trips to the psychiatrist’s office.
Seriously. It is that therapeutic.
This recipes calls for 2 lbs worth of chocolate plus the chopped Easter eggs to sprinkle on top. Uhh, sold.
However, where the two whole pounds of chocolate won me over, the realization that half of that was to be melted white chocolate, left me skeptical. I’ve never been a huge fan of white chocolate, unlike my father who, claimed that white chocolate was his most favourite kind…I guess that my skepticism was reinforced by the very fact that his white chocolate bunnies from the previous Easter would still be in the fridge as we were hunting for our new, and undeniably fresher, eggs.
He was “saving it”…saving it for what? I always wondered. Secretly, I assumed that he was saving it until it magically morphed into a dark chocolate bunny.
Anyway, enough with the digression.
The white chocolate in this recipe totally won me over and was a truly lovely compliment its dark-chocolate-neighbour, upstairs.
Although this chocolate is the best therapy around, and will keep you out of the psychiatrist’s office, too much of it will land you in the physician’s office from a bark-induced-sugar-coma.
…so, be warned, and enjoy responsibly.
Easter Chocolate Bark
Adapted from Tutti Dolci
1 pound white chocolate chips
1/2 pound dark chocolate chips
1/2 pound semisweet chocolate chips
1 cup mini Easter eggs (such as Mini Eggs or Eggies), chopped
1. Lay a large piece of parchment paper on top of a solid cutting board. Make sure that your cutting board will fit in your fridge.
2. Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate onto parchment and spread into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove from refrigerator and leave at room temperature while melting remaining chocolate.
3. Place dark and semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat; let stand 5 minutes. Pour melted dark chocolate over white chocolate layer; carefully spread with an offset spatula into an even layer.
4. Quickly sprinkle with chopped eggs (the white chocolate will start to harden the dark chocolate fairly quickly, so don’t mosey here). Chill in the refrigerator until completely set, about 1 hour.
5. Carefully lift parchment paper and place bark back on the cutting board; trim away any ragged edges (if desired), then use a sharp knife to cut into squares, or just break into pieces. Pack in an airtight container with wax paper between layers; store at room temperature or in the fridge for up to 1 week.