White-Chocolate Bark

This bark can be made in advance and refrigerated in an airtight container up to one week. If you don't have a bench scraper, you can use a wide metal spatula or large chef's knife to make the shavings.

  • Yield: Makes enough for two 15-inch cakes

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Fall 2004

Ingredients

  • 7 ounces best-quality white chocolate, chopped

Directions

  1. Put chocolate in a small heatproof bowl set over a pan of simmering water, and stir until almost completely melted. Remove bowl from pan, and stir occasionally until chocolate registers 90 degrees on a candy thermometer. Pour onto a baking sheet, and spread evenly with an offset spatula.

  2. Refrigerate chocolate until firm, about 20 minutes. Scrape a bench scraper back and forth across surface of chocolate to make shavings and splinters that resemble bark. Refrigerate bark until ready to use.

Cook's Notes

If you don’t have a bench scraper, you can use a wide metal spatula or large chef’s knife to make the shavings.

Reviews

Be the first to comment!