Bewitching Bark12 ounces good-quality white chocolate, such as Ghirardelli or Callebaut, finely chopped and melted
Makes 16 to 20 3-inch pieces.
1. Line a baking sheet with foil and set aside.
2. Put a few dabs of the orange food coloring into the white chocolate, and stir, adding more color if necessary to achieve desired shade.
3. Spoon the orange chocolate into the prepared pan. Using a small offset spatula, spread to 1/8-inch-thick. Distribute the bittersweet chocolate over the orange chocolate by the tablespoonful in a random fashion. Drag a chopstick or butter knife through the chocolate in a swirled pattern, keeping the thickness of chocolate to 1/8-inch. Jiggle or tap the pan on the counter to settle the chocolate and smooth the top.
4. Cover with plastic wrap, making sure the plastic doesn’t touch the chocolate, and chill until set, about 1 hour. Remove the bark from the pan and break into 3-inch pieces. Arrange on a footed cake stand and serve immediately or chill until ready to serve.
Copyright Sweet Designs: Bake It, Craft It, Style It, Hyperion Books 2012 Photography by Johnny Miller.