(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Pumpkin Chocolate Bark
This is a heady confection of milk and white Belgium chocolate, along with some orange-tinted, pumpkin-pie flavoured chocolate that gest (melted and) marbled in. It’s pretty, intriguing, a fine gift and holiday perk, and as gourmet as you please. I use Callebault as well as white chocolate wafers, coloured with orangefood colouring. If you don’t have orange chocolate wafers (mine are from a local bulk food store), tint white chocolate, as it melts with orange food colouring.
2 cups (chopped) white chocolate , Belgium, preferably or Swiss, 4-6 ounces
2 cups milk chocolate, Belgium, preferably or Swiss, 4-6 ounces
2 cups orange chocolate wafers *
½ teaspoon pumpkin pie spice
1 teaspoon pumpkin oil *
* Orange chocolate wafers are orange coloured white chocolate wafers available at bulk food or candy/baking supply stores.
* You can substitute orange oil for the pumpkin oil and leave the spices in or out as per taste - it is good either way.
* For French Mint Bark, use semi-sweet chocolate to replace the orange chocolate wafers. Once the semi-sweet chocolate is melted, stir in ½ teaspoon mint extract or 1 tablespoon or 2 of crème de menthe liqueur.
You can also add 1 cup of whole pecans to the Pumpkin Chocolate Bark.
Line a 9 by 13 inch pan with parchment paper. Put three types of chocolate in separate bowls, set over simmering water to slowly melt the chocolate. Whisk to make chocolate smooth.
Remove from stove and let cool 3 minutes. Then mix pumpkin pie spice and oil into the orange chocolate. Pour into center of prepared pan. Spoon out the milk chocolate on one side of the puddle of orange chocolate and do the same for the white chocolate on the other side of the orange chocolate so you have three puddles of chocolate. Let stand 3 minutes or so to cool a bit and then swirl with a knife to marbleize.
Let cool and refrigerate to speed this up. Break into pieces for serving. Keep refrigerated.
Makes about a pound of chocolate bark.
© This is a Marcy Goldman/BetterBaking.com original recipe
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