Chocolate Bark Candy

The following recipe will make about 450g (1 lb) of chocolate bark candy.  

The basic ratio of chocolate to "filling" is  for every 230g (8 oz) of tempered chocolate (about 1 cup) use about  200g (7 oz) of your chosen ingredients.  

1.  Toast 1 3/4 cups of nuts of your choice (whole almonds, macadamias, hazelnuts, peanuts or pecans all work well)
and allow to cool completely.

2.  Coarsely chop the nuts.

3.  Line a 20cm (8 inch) square cake tin with non stick baking paper trimmed into on long piece 20cm (8 inch) wide: allow it to overlap on two sides of the tin keep it crease free.

4.  Fold  about three quarters of the chopped nuts into 250g (9 oz)  tempered chocolate.

5.  Pour the chocolate nut mixture into the prepared tin. Sprinkle the remaining nuts on top.  

Tap the tin on the counter a few times to release air bubbles.  

Place a piece of non stick paper on top of the chocolate, pat down gently to give a smooth surface.

6.  Place in the refrigerator for about 20 minutes.  Remove from the refrigerator and stand in a cool place until the chocolate is completely set.

7.  When set peel of the top layer of paper and then the bottom.  

8.  Crack the bark into chunks using a kitchen mallet or a wooden rolling pin.  

The storage time of the choc bark candy will vary depending on the type of ingredients used.

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