Lemon Chocolate Bark
Per serving
Found this recipe while looking for a different one, & thought the lemon & chocolate combo sounded interesting! It's on my to-make list! If you plan on having this bark at room temperature for long periods of time, you should temper the chocolate to make it temperature-stable.
Ingredients
20 serv.Step-by-step instructions
- 1
Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
- 2
To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
- 3
Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
- 4
Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
- 5
In microwave OR in a double boiler, melt bittersweet chocolate, then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer, then place in refrigerator to set.
- 6
In microwave OR in a double boiler, melt white chocolate. Stir in lemon extract or oil, then, if desired, add several drops of yellow candy food coloring.
- 7
Pour white chocolate on top of dark chocolate & smooth into a thin layer.
- 8
While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
- 9
Place tray in refrigerator to set.
- 10
When set, break into irregular pieces & serve.
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