Friday, December 20, 2013

Peanut Butter Chocolate Bark - Take 2

For the second time, I practiced tempering the dark chocolate first. It worked! It set nicely at room temperature and had a not-too-bad crack. 

So the third time, I was ready. Tempered the dark chocolate, and decided to swirl the PB right in. 
I noticed something - the PB cracks easily (see the left piece of chocolate in the picture), so it's best to have mixed in some with dark chocolate, and a little bit on its own to give the swirled look. 

And off the chocolate went as Christmas gifts! :)

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