Ingredients
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8
-
8
-
4
-
1
-
1/4
-
2
-
-
-
-
-
-
-
-
-
Directions
Lemon Chocolate Bark, Found this recipe while looking for a different one, & thought the lemon & chocolate combo sounded interesting! It’s on my to-make list! If you plan on having this bark at room temperature for long periods of time, you should temper the chocolate to make it temperature-stable , Be aware that normal food coloring or lemon extract can cause the white chocolate to seize Use oil based color and flavor or add a little oil to the chocolate to stop it from seizing, This is really good The flavors of lemon/chocolate go very well together We made a half batch and cheated a bit by using store-bought candied lemon peel and it turned out fine 🙂
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Steps
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1
Done
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Line a 13"x9" Rimmed Baking Sheet With a Smooth Sheet of Heavy Duty Aluminum Foil. |
|
2
Done
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to Candy the Lemon Zest, in Medium Saucepan Place 1 Cup of Water & 1 Cup of Granulated Sugar, & Bring to Boil. |
|
3
Done
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Add Zest & Cook, Stirring Occasionally, 20 Minutes, or Until Water Is Yellowish & Zest Is Translucent. |
|
4
Done
|
Drain Water & Spread Candied Zest on Wax Paper to Dry Several Minutes, Then Coarsely Chop Zest. |
|
5
Done
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in Microwave or in a Double Boiler, Melt Bittersweet Chocolate, Then Pour on Prepared Baking Sheet. Use Spatula to Spread Chocolate in a Thin Layer, Then Place in Refrigerator to Set. |
|
6
Done
|
in Microwave or in a Double Boiler, Melt White Chocolate. Stir in Lemon Extract or Oil, Then, If Desired, Add Several Drops of Yellow Candy Food Coloring. |
|
7
Done
|
Pour White Chocolate on Top of Dark Chocolate & Smooth Into a Thin Layer. |
|
8
Done
|
While Top Layer Is Still Wet, Sprinkle Chopped Lemon Zest on Top & Gently Press Into the Chocolate. |
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9
Done
|
Place Tray in Refrigerator to Set. |
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10
Done
|
When Set, Break Into Irregular Pieces & Serve. |
