Because I’ve only made bark before at Christmas time, I decided to enter a candy bark making contest last weekend. Did I win? No. But, I had fun and I learned some things, which counts for more (says the mother in me).
What did I learn? Don’t decide to make candy bark at the last minutes (week ahead of time) if you live in a rural area. I needed to use one-pound chunks of Callebaut white and milk chocolate that are usually everywhere during the winter months in my area but I couldn’t find them. Apparently, those chocolate chunks are a seasonal item.
So, I used two bags of Ghirardelli milk chocolate chips, which were delicious, but chips are thicker and not as easy to handle as chunks of chocolate that you’ve chopped into bits and then melted.
Since I was using milk chocolate, I decided to go with toffee, pecan and pretzels as add-ins.
The other mistake I made was sprinkling the mix-ins on top of the melted sheet of chocolate instead of mixing it in. The bark would have been better if there had been toffee, pecan and pretzel completely embedded into the chocolate.
My husband and son had a small sample of the bark and loved it. Frankly, they were disgusted that the pan was making its way to a candy bark contest.
If you find yourself in need of an decadent gift for the holidays, make this bark, package it up in a festive container and gift it with a smile.