I love taking this milk chocolate bark to parties, especially during the holidays, because it seems to appeal to everyone’s palate. That’s not the only reason. When I make bark of any kind I know what’s in it. I use the highest quality ingredients and I’m guaranteed to have something healthy for dessert.
The newest studies say people who eat dark or milk chocolate are less likely to suffer from cardiovascular disease. Be sure to grab a bite before the next study comes out!
milk chocolate bark with rum, cherries, ginger, pistachios & some heat!
The secret ingredient here is the cayenne pepper! Put as little or as much as you like depending on your tolerance for heat. The amount in this recipe keeps it on the milder side.
As with all the bark recipes, get creative and add what you like!
Melting the chocolate:
Many bark recipes recommend melting the chocolate using a microwave-safe bowl in the microwave at 50% power and heating the chocolate in 30-second increments. But I prefer to use a double boiler method because I can closely watch it and prevent it from accidentally getting too hot.
1 lb milk chocolate
2 tbsp rum, warm
¼ tsp cayenne pepper
1 cup roasted, salted pistachios
½ cup candied cherries
½ cup crystallized ginger
Using a double boiler, simmer the water until steaming. Continue simmering and add chocolate in one-inch pieces until it is a liquid consistency. Stir in the warm rum.
On a parchment-lined baking sheet using a rubber spatula spread the melted chocolate out to a ¼ inch to ½ inch consistency and allow it to set for 2 minutes.
Press the pistachios, cherries and ginger into the chocolate, arranging them so every bite has a mix of the flavors. Let the bark harden in the fridge for an hour.
Break into pieces and store in a tin or other airtight container. The bark is good for about 2 weeks.
You may use chocolate chips, rather than a bar if desired.
It's optional to add a tablespoon of vegetable oil or shortening to the chocolate as it will help it melt more evenly.