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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?"

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."

 

When a clown moves into a palace, he does not become a king. The palace becomes a circus. -Elizabeth Bangs, writer

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.

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."

 

When a clown moves into a palace, he does not become a king. The palace becomes a circus. -Elizabeth Bangs, writer

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

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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