Source or inspiration for recipe: Original recipe inspired by fond memories of jimmie-coated ice cream scoops in cones.
Yield: Two large (approx. 11×17″) slabs of bark (This is actually a double recipe that is easily halved.)
- 2 lbs. white chocolate couverture, tempered in an extra-large bowl
- 12 sugar cones (usually one package), broken into medium-sized pieces (about 1 inch each)
- 8 oz. dried tart cherries, such as Trader Joe’s
- 3 – 4 oz. (a generous 1/2 cup) real chocolate sprinkles (Not the supermarket variety made with wax, please. Try Guittard’s, which you can get via King Arthur’s Flour Catalog, among other places.
- Line two half-sheet pans (12 x 18″) with parchment paper.
- Reserve 3/4 cup each of the cherries and cone pieces.
- Mix remaining cone pieces and cherries into the tempered chocolate.
- Spread chocolate mixture over the two sheet pans, trying to get the amount of chocolate on each pan as equal as possible. Using an offset spatula, spread the chocolate evenly over the parchment so the thickness of the chocolate is between one-eighth and one-quarter of an inch.
- Sprinkle chocolate sprinkles evenly over the chocolate slabs. Sprinkle the reserved cherries and cone pieces evenly over the two slabs and press them gently into the chocolate.
- Let set at cool room temperature for several hours or overnight.
- Break the bark into pieces.
- Store in an airtight container at room temperature. Should be good for at least a few weeks, perhaps a few months. (White chocolate has the shortest shelf life of all types of chocolate.)
- Chocolate used. I used a mix of Guittard High Sierra and El Rey Icoa, with some Michael Cluizel Elianza Mini-Grammes. (I had a lot of odds and ends to use up.)
- I tempered the chocolate in a medium glass bowl, so tempering went very slowly. I’ll stick with metal bowls for now on.