My Chocolate Bark
Innovative Ingredients
Ingredients
Techniques
Tools and Equitment
Sensory Evaluation
Yeild Portion
Product Name
Images/Sample Images
Temperering
Methods, steps, hyperlinked
Time, weight, temperature and measurements
130g White Chocolate Couverture (callets)
Nutrition
40 minutes to make the chocolate bark ⏲
Freeze dried feijoa
Green Dream 💚
8g Freeze Dried Feijoa
6g Pumpkin Seeds (roasted)
6g Desiccated Coconut
Crisp
Chewy
Crunchy
Melt-in-your-mouth
Smooth
Shiny
Scraping
Spreading
Stirring
Melting
Measuring
Saucepan and lid
Rubber Spatula
Wooden spoon
Glass bowl
Thermometer
Ceramic bowls
Tray with baking paper
Simmering/Boiling
Roasting
Frying pan
Pumpkin seeds
Antioxidents
Iron
Vitamin K
Zinc
Desiccated Coconut
Iron
Protein
Fibre
White Chocolate Coverture
Calcium
Freeze Dried Feijoa
Vitamin C
Vitamin B
Vitamin E
Vitamin K
Magnesium
Simmering water at 80-85ºC
Chocolate at 35ºC
Steps
Collect and measure chocolate and toppings
Line a tray with baking paper and set aside
In a pan, roast pumpkin seeds (toss until lightly toasted)
If chocolate is not in chip-format, chop into small chunks
Separate chocolate into 75% (97.5g) and 25% (32.5g)
Place the 75% of chocolate into a glass or metal bowl
In a medium to small pot, fill with about 5 cm water and bring to a simmer (medium heat - 82 ºC)
Place the bowl of chocolate over the pot of simmering water and stir until mostly melted
Take the chocolate off the heat and slowly add the remaining 25%, stirring after each addition
Once the chocolate is fully melted and beginning to thicken (should be about 32 ºC, spread over previously prepared tray
Using a spatula, make sure the chocolate is thin, around 3-6 mm
Before the chocolate sets, quickly scatter toppings
Gently press toppings down, making sure they are firmly stuck to the chocolate
Once chocolate bark is fully hardened, snap into shards and package
112 grams