Ca’Momi Chef Valentina Guollo-Migotto Creates something for your Sweet Tooth with her Festive Libations and Chocolate bark
- Makes about 24 pieces
- 8 ” x 12” sheet pan
- Parchment Paper
- 1 tsp 1/3 oz. unsalted butter with 82% butterfat
- Scant 1 ½ (6 oz. cocoa nibs)
- ½ cup 3 ½ oz. granulated cane sugar
- 1 ½ cups 14 oz. by weight tempered white chocolate
- Make the Bark
- • Line the bottom of the sheet pan with parchment paper
- • Pour the chocolate into the prepared pan. Spread it evenly with a small offset spatula. Tap the pan on a work surface to even the top.
- • Sprinkle the caramelized nibs over the chocolate. When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knifes into 2-inch squares or other fanciful shapes of your choice. Leave the bark at room temperature until it is completely set, about 1 hour and then separate the pieces.
- • Store in a cool, dry place, not in the refrigerator
- Put a piece of parchment paper or a nonstick baking liner on a work surface. Measure the butter and put it next to the stove.
- Put the nibs in and sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place the pot over high heat and vigorously stir the mixture with a wooden spoon. As the sugar cooks, the mixture will smoke. When only a few specks of sugar remain un-melted, remove from the heat and stir in the butter, the nibs will glisten and separate into clumps.
- Scrape the nibs onto the parchment paper or baking liner and spread out the individual clumps. Let cool to room temperature and then break into ¼-inch pieces. Store them in a zippered bag at room temperature.
- You will need 1-cup (4 oz.) caramelized nibs for the bark. Reserve the remaining caramelized nibs for other uses.
Caramelized Cocoa Nib White Chocolate Bark from Recchiuti Confections:
This delicious treat is inspired by self-made Chocolatier Michael Recchiuti’s cookbook, Chocolate Obsession. A twist on a classic with seasonal toppings, this chocolate bark recipe will make every home-chocolatier feel like a professional. Enjoy smoky cocoa nibs contrasting the sweetness of white chocolate.