This recipe is called Peanut-Chocolate Bark, but in reality, it is a discussion about how to work with chocolate, to temper it, and thus use it as a coating for some types of things. Using the tempered chocolate with some salty nuts, makes an excellent candy by itself. I have made other Barks using almonds, and even once with toffee chips. With this recipe, and my notes, we will cover all of these matters.
Peanut Chocolate Bark
12 oz Milk Chocolate (a bag of chocolate chips)
1 Tablespoon Shortening
4 oz. Semisweet Chocolate
2/3 cup Salted, Roasted Peanuts
Line a cookie sheet with parchment paper.
Melt the Milk Chocolate. The original recipe used the microwave technique, but if you want to use a bain marie, it will work just as well.
Stir-in the Shortening
Stir-in the Semisweet Chocolate.
Spread on parchment-lined cookie sheet.
Sprinkle on the Peanuts, and press into the chocolate
That is as simple as it is; the trick is to not burn the Milk Chocolate. So discussing how to melt the Milk Chocolate is what follows, as well as a discussion on tempering the chocolate....
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