French Chocolate Bark

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Delicious! I used the minced ginger like the book calls for, but not apricots. I also made a second batch using toasted almonds. Also delicious.

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I'm eating the chocolate bark I made from this recipe yesterday and it tastes as good as it looks! I made it with Ghiradelli 60% cacao bittersweet, Ghiradelli semi-sweet chocolate, 1/2 cup of chopped dried apricots, a 1/4 cup of dried cranberries, and a mix of lightly salted peanuts, almonds, pistachios, pecans, walnuts, and filbert hazelnuts. I didn't have to press the toppings into the melted chocolate for them to adhere. I just reduced the amount of dried fruit since I ran out of chocolate real estate to adhere them to. I like the suggestion to flavor the chocolate, and will try different semi-sweet or milk chocolate brands to accompany the Ghiradelli bittersweet chocolate. My only problem was that the bark was still soft after 2 hours at room temperature. I put it in the refrigerator for over 30 minutes and noticed that almost a third of the bark showed signs of "refrigerator burn". 15 minutes would have been plenty.

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For what this is worth...if you scroll down on your computer and read the subsequent reviews following this review...all are positive and grateful for this candy recipe. I AGREE! Delicious and easy to reproduce what I observed on TV. Thanks Ina. Annie, Milpitas, CA

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YUM !!! I made the bark and put it in the fridge to take to riends for New Years weekend. I hope I can stay out o the tin until we get there. Easy, fun, and will definately make it again.

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Great tasting, easy to make! Impressive treat when made the same day. Tip for using leftovers if there are any, or a batch that turns out spotted/gray due to tempering mishaps: Chop up the bark into smaller pieces and make chocolate chip cookies. Decadent!

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Excellent. Easy to make. Impresses guests and makes a yummy gift!

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Ditto everyone else's comments -- the blend of dark & semi-sweet made this bark irrestible, yet incredibly easy. A real go to & pretty gifting goodie.

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Excellent!! I made this bark last Christmas to pack into little gift boxes, I had to make more because I kept eating it. So very delicious!!

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Wonderful! Would she ever steer us wrong! Made this for Holiday gift baskets. It was a hit.

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In "Back To Basics" Ina notes that she likes Callebaut and Valrhona chocolates which are available in specialty food stores. I use Ghiradelli which is easy to find in most supermarkets (I try to get them on sale.