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Bark Prep

TheCurator

By TheCurator
in Pastry & Baking

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Alex

Alex

Posted
Posted

"Bark" as in "chocolate bark?"

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

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Alex

Alex

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I'm sure our chocolate experts will have better information than I, but I'm wondering how it'd work if you softened the bark a bit before cutting. Of course, you could just melt it and pour it into square molds, but I imagine that kind of defeats the purpose of your question.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"A sense of humor is a measurement of the extent to which you realize that you are trapped in a world almost entirely devoid of reason. Laughter is how you release the anxiety you feel at this knowledge." -Dave Barry, humorist

 

Read to children. Vote. And never buy anything from a man who's selling fear. -Mary Doria Russell, science-fiction writer

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Kerry Beal

Kerry Beal

Posted
Posted

I don't actually go for a neat appearance myself - I break my bark into shards and package in cello.

 

I know some people make what they call bark in a thin rectangular mold (often silicone) - placing the thin layer of chocolate in the mold, then sprinting the inclusions on top - then they can break it into rectangular bar shaped pieces.

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