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.