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Bark Prep

TheCurator

By TheCurator
in Pastry & Baking

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TheCurator

TheCurator

Posted
Posted

Hello All! I was wondering if anyone could suggest a way to neatly cut a "bark" product? I know the beauty is being able to hack away at these things but a neat presentation would be a godsend at the moment!

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

Posted
Posted

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."

 

Most people can bear adversity. But if you wish to know what a man really is, give him power.  -Robert G. Ingersoll, lawyer and orator

 

Patriotism is often an arbitrary veneration of real estate above principles. -George Jean Nathan, author and editor

understandingcocoa

understandingcocoa

Posted
Posted

Are you making the bark yourself or are you starting with finished set chocolate?

If making, simply leave until touch dry but still warm & then score with a sharp knife into whatever shapes you want, breaks up perfectly once cool!

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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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the Chocolate Doctor
www.thechocolatedoctor.ca

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Confectionary Course • Confectionary Course Q&A
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