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Here are some tips to keep your chocolate bark crisp and sharp for longer: 1. Temper it properly. An important thing to know is that the problems regarding your chocolate melting easily are usually caused by improper processing. A lot of people think that they only need to melt chocolate to make chocolate barks and other confections.
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Place 2/3 chocolate in a microwave-safe bowl. Microwave on high in 15-30 seconds intervals, stirring each time, until chips are completely melted. This will take about 2 minutes total, but watch carefully the last 45 seconds. Add the remaining 1/3 chocolate and stir to combine and melt.
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Dark chocolate chips: For the best results, choose a higher quality dark chocolate. I used 70% cacao. You could also use milk chocolate if you prefer. Coconut oil: The oil is used to melt with the chocolate to make it smooth and easily spreadable to make the bark. I used refined coconut oil but any will work or you could even use butter.
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Here's how to make chocolate bark at home: Melt the coconut oil. Then add in the cacao powder, maple syrup, and vanilla. Stir until it's thick and similar to a fudge sauce. Prepare a baking sheet with parchment paper. Pour the chocolate mixture on the parchment paper and add toppings. Place the homemade chocolate candy recipe in the freezer.
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Ideally, chocolate should be stored in a slightly cool, dry, dark place, preferably a consistent 60 to 70 F . It's also best for chocolate to be stored somewhere with less than 50 percent humidity to avoid any risk of condensation, as water can cause chocolate to spoil. One lesser-known danger is strong odors, as chocolate can absorb the odor.
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Set bowl of chopped chocolate on top of the saucepan. Turn heat to medium-low. Stir the chocolate frequently until nearly melted, checking the temperature intermittently. Once the chocolate reaches 110°F-115°F remove from the heat and place bowl on a towel. You don't want your chocolate to exceed 130°F.
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Pour the dark chocolate onto your prepared parchment-lined baking sheet, using a rubber spatula to scrape every bit out. Then, using an offset spatula (or the rubber spatula), gently smooth and spread the melted chocolate towards the edges of the baking sheet until it is even and quite thin, about ¼ inch in thickness.
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Homemade chocolate bark cut into squares. Chocolate bark will be the best quality for at least 5 days in a cool room in an airtight container. Food science blogger, Julie Mal says it depends on the ingredients in the chocolate bark such as dried fruit, nuts, and peppermint candy. Dried fruit keeps for a long time as long as it's in a dry place.
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Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them. In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it.
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The shelf life of chocolate bark varies depending on the type of chocolate used and any additional ingredients, such as nuts or dried fruit. Generally, homemade chocolate bark can last for up to 3 months when stored in an airtight container in a cool, dark place. However, it's important to note that the quality and taste may start to decline.
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If you plan to store the bark for an extended period, consider storing it in the freezer instead. Store chocolate bark in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Layer parchment paper between the pieces to prevent sticking. Read more: How To Store Peppermint Bark.
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Step 2: Melt the Chocolate. Simmer a couple inches of water in a saucepan to create a DIY double boiler. Start off on medium heat but when it reaches a simmer, reduce to low. Top it with a metal bowl. The water in the pan should not be touching the bottom of the bowl. Double check this before adding your chocolate.
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3.Store Your Chocolate Barks In The Refrigerator. If you want long-term storage for your chocolates without worrying about melting problems caused by warmer temperatures outside the fridge, then use refrigeration instead! Wrap each bar tightly in foil paper before putting them all together inside sealed containers so that they don't dry out.
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As for truffles, bonbons, and other chocolate confections, Gancia recommends storing them in a sealed container at room temperature: "Keep them in a cool, dry, dark place away from heat, moisture, and strong scents." Gíslason adds that you should note the "best before" date if there is one indicated on the label, which typically ranges from a.
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Line a 9x13 baking sheet with parchment paper and set it aside. Add the semisweet chocolate chips to a microwave-safe bowl. Melt for 20-second increments and mix until fully melted with a rubber spatula or a wooden spoon. Pour the melted semi-sweet chocolate chips onto the prepared baking sheet.
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Add mix-ins and spread in a thin layer: Add half the cranberries, chopped pistachios and coconut flakes to the melted chocolate and stir until fully combined. Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture over the parchment paper in an even layer to a size of about 8″ by 11″.
