Didn't Save A Recipe

[Porthos]

In a magazine we get was a recipe for a Rum Raisin Chocolate Bark. We decided to add that to this year's Christmas Cookie Tins. Unfortunately, we don't remember which magazine it was in and now can't find the recipe.

 

This was a rather involved recipe and called for multiple kinds of chocolate and I'm thinking there was some sugar taken to a soft ball (or softer) stage. Can anyone here help us?

Edited December 18, 2016 by Porthos
Typo (log)

[Alex]

What magazines do you get?

[Maison Rustique]

Something like this? http://zekesbarn.com/2016/11/06/rum-raisin-toffee-bark/

[Porthos]

@Maison Rustique  Thank you, thank you, thank you!!!  That is the recipe.

 

Edited to add:

 

As is my habit, I have captured the recipe as a Word document and formatted it the way I like to read recipes.

 

I have changed up the instructions a bit. I can't imagine trying to incorparate the chocolate into the toffee mixture in the jelly roll pan ( I will use a 1/2 sheet baker's pan). I will use a larger oven-proof saucepan, do the baking in that, then add the chocolate to the saucepan, finally pouring the final mixture into the jelly roll pan.  @Kerry Beal Do you see any folly in this?

Edited December 18, 2016 by Porthos (log)

[Kerry Beal]

Funny - was just looking at the recipe and thinking that was very strange mixing the chocolate into hot toffee. I can't quite picture how this is going to end up

 

Toffee taken to 225 F is not going to be crunchy in any way - and I don't think that 20 minutes in the oven will get it up to 300. 

 

Sounds like it will make more of a ganache than a bark.

 

Was there a picture of the finished product anywhere?

 

 

 

[Kerry Beal]

So I'm taking one for the team right now and trying this. So far I have taken the mixture to 225F and poured it on the pan - it's essentially liquid. It's got another 10 minutes or so in the oven before I put the chocolate on. Will report back.

 

[Kerry Beal]

 

 

 

Well - it's not bark - I'll give you that. It's a great greasy puddle.

 

I think the recipe is seriously flawed (at least as any approximation to a bark).

Edited December 19, 2016 by Kerry Beal (log)

[ElainaA]

@Kerry Beal That was a heroic effort for the egullet team!

[cakewalk]

19 minutes ago, ElainaA said:

@Kerry Beal That was a heroic effort for the egullet team!

Yes, very much so. What would you do with it now to salvage it? There must be a way. (Besides spooning it onto ice cream. Not that there's anything wrong with that.)

[pastrygirl]

4 hours ago, Kerry Beal said:

 

 

Well - it's not bark - I'll give you that. It's a great greasy puddle.

 

I think the recipe is seriously flawed (at least as any approximation to a bark).

 

 

I'm always skeptical of candy recipes that call to set and be stored in the fridge.

 

This looks like something a blogger tried to do once and it sort of came out OK so they just went ahead and pretended it was quality content.

[Kerry Beal]

I didn't refrigerate (because there would be no reason to based on the ingredients) - it's a big block of fudge like ganache this am. Doesn't taste of rum because it all get's boiled off in the process. Might try cutting it and dipping the pieces to make some bars. 

 

Perhaps later today I'll see if I can put together a recipe that will make a croquant toffee with raisins and figure out how we can get some rum flavour in there that could be used to make a bark.

[Kerry Beal]

Ok - how about adapting this krokant recipe - 

• 200 grams sugar
• 170 grams glucose
• 40 grams water
• ½ vanilla bean, split lengthwise
• ¼ teaspoon salt
• 85 grams butter 

 

Bring vanilla bean sugar, glucose and water to boil. Put lid on for a minute to make sure all sugar crystals are dissolved. Cook to 115 celcius (240 F). Add salt and butter, stir well and cook again to 143 C (290 F). Pour out on parchment, roll flat with silicone rolling pin (or oiled marble or steel rolling pin). When cool break into chunks, dip in tempered chocolate. Alternately, process in food processor to fine chunks and add to tempered chocolate before molding. 

 

I'd add rum soaked then dried raisins to the bark. not to the toffee. Break krokant into chunks - temper some dark chocolate (I think I'd prefer milk for these), spread thin layer, sprinkle toffee bits and raisins - drizzle a bit more chocolate to cover. 

 

 

[Tri2Cook]

9 hours ago, Kerry Beal said:

Perhaps later today I'll see if I can put together a recipe that will make a croquant toffee with raisins and figure out how we can get some rum flavour in there that could be used to make a bark.

The answer is obvious... make the bark with raisins scattered over the top so they're exposed and after it sets, go back with a hypodermic needle and inject each individual raisin with rum!