One of my favorite things about wine tastings is the chance to try something totally unexpected – and coming home to replicate it!
Thanks to Chateau Morrisette, I tasted milk chocolate bark with Merlot. Now, I’m not normally a fan of milk chocolate (dark just calls my name!), but that chocolate bark, with the surprising addition of pepitas and cran raisins, washed down with Merlot – oh, MY!
Back home, an Internet search turned up several possibilities. My best match to theirs is included below. And, being encouraged by my first efforts, I also created a dark chocolate version (you’d have never guessed, right?) with almonds and dried cherries. The dark is delicious, but truthfully, the milk chocolate is much better with Merlot, and even with a nice Cab. I have to admit to “taste testing” too much (I’m telling you, it is REALLY good!), and I had to buy more Merlot locally to get a photo! I can state with absolute certainty, Trader Joe’s Merlot is great with the bark too!
Chocolate Bark
Prep Time: 10 mins Servings: 20 pieces
Ingredients
14 ounces chocolate (dark, milk or white), chopped into small pieces
~ I bought 4 packages of the Moser Roth brand Milk Chocolate candy bars at Aldi’s
1 1/4 cups pepitas (roasted pumpkin seeds) salted variety definitely recommended
1/3 cup Cranraisins
Optional: 3 ounces of a contrasting chocolate for drizzling (if using dark or milk chocolate drizzle with white chocolate if using white chocolate as the base you can drizzle with dark or milk chocolate) I chose not to do this.
Instructions
I broke up the bars and used a double boiler to melt them. (If using white chocolate do the same but wait until after you’ve spread out the dark/milk chocolate.)
Spread the pumpkin seeds out in a thin layer on a silicone mat, parchment or wax paper on a large cookie sheet.
Pour the chocolate across the pumpkin seeds and use a spoon spread chocolate into an even layer.
Allow the chocolate to sit for a couple of minutes and then drizzle the melted white chocolate over it (if using).
Chill the chocolate to set and then break it into pieces.Store the pieces in an airtight container in the fridge for up to a couple of weeks. At cool room temperature – they’ll keep for about 10 days. This is assuming you hide them well, especially from yourself!!
