It is my great pleasure to introduce to you our guest blogger, Lorie Fangio.

Lorie is a culinary instructor and publisher of Around the Table Foodie Blog where she shares gourmet delights from the kitchen that will most definitely inspire you and your family to gather  Around the Table again.

 Several times a year she also leads A Taste of Paris, where she takes small groups to France for cooking school. Doesn’t that sound divine and such an inspirational way to Live Beautifully!!??

This French Chocolate Bark is so simple, beautiful to look at and delicious to eat. I hope you will try it at home and check out Lorie’s blog found at LorieFangio[dot]net.

Lorie Photo

Homemade edible gifts are deliciously charming. Gifts from the kitchen made with love are a great way to spread joy this holiday season. Consider skipping the hustle bustle of crowed parking lots and long lines at the mall and instead seek refuge in your kitchen to prepare sweet treats from the heart.

I adore making French Chocolate bark for everyone on my holiday list. It’s perfect for coworkers, neighbors even for hostess gifts. The French have the right idea with this straightforward approach. Instead of mixing bits of nuts and fruit into the chocolate to flavor it, we simply sprinkle goodies on top like colorful confetti. The result is irresistible artful shards of pure bliss.

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There are only a few steps in the process of making chocolate bark.

First decide on the toppings you would like to use. The sky is the limit; my favorite combination is pistachios, dried apricots and dried cherries. Almonds, crushed peppermints, freeze dried strawberries, coconut and sprinkles all make great toppings too.

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Begin by melting 2 cups of semi-sweet chocolate in the microwave in 30 second intervals, stirring each time. Use the least amount of heat to melt the chocolate.

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Place a silpat on a baking sheet or line a baking sheet with parchment paper to keep your chocolate from sticking. And pour on the melted chocolate!

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Spread the chocolate out into a thin layer, the thinner the better, you want the chocolate to snap once it sets.

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Next, get creative and sprinkle on the toppings. Place the baking sheet into the refrigerator until the chocolate has hardened. Break the bark into pieces.

chocolate bark

I like to package French Chocolate bark in colorful boxes adding a ribbon and chalkboard labels to detail the flavor.

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Another idea is to place the bark into small jars and tie on ribbon and perhaps a cute tree ornament.

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Chocolate bark is wonderful for entertaining as well.

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You can find Lorie, her blog and all information about A Taste of Paris by clicking here.

Stay tuned tomorrow for my Friday Favorites so you can hear all about my cooking class with Lorie where I learned to make more delicious epicurean holiday treats!

-ciao for now and au revoir-

lauren and lorie

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