Chocolate Bark & Salted Almond Praline Paste
SO, we are fast approaching the silly season. In my life it is always silly, there is no season for it...year in, year out. However, I do find that November somehow seems more manic than December. Anyone else feeling my pain? So get this onto your gifting plan. Keep refrigerated until ready to wrap and gift. It is quite delicious...if I say so myself.
In December there will be Insider Club videos on tempering using your Thermomix. This will guarantee you get a good snap on your bark. So come and join us ASAP. Don’t miss out on that gem!
NOTE:
If you are not using a good quality chocolate such as Callebaut, you will not get the same result.
If using the right chocolate the base will be glossy and there will be a snap that is the result of tempered chocolate. Whilst not infallible, this method has worked really well for me. See our video on tempering chocolate in the Thermomix by joining the Insider Club. See more details at www.tenina.com/join
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Salted Almond Praline Paste Recipe
- 480 Grams chocolate milk or dark 54% min BUY
- 50 Grams chocolate white BUY
Do
- 1
Prepare the Salted Almond Praline Paste and leave it at room temperature for use in this recipe.
- 2
Either line a baking tray with paper or place a silicone mat onto a tray and set aside.
- 3
Place 400g chocolate into Thermomix bowl and mill 10 sec/speed 10.
- 4
Melt 8 min/50°C/speed 1.
- 5
Place remaining 80g chocolate into the Thermomix bowl and push it beneath the surface of the melted chocolate with a spatula. Leave it for 30 seconds without stirring.
- 6
Stir any un-melted chocolate through 1 min/37°C/speed 1.
- 7
Pour out as much chocolate as you can without being too distracted by getting the chocolate out of the bowl, onto the prepared mat.
- 8
Spread quickly with a palate knife as smoothly as possible.
- 9
Let it partially set before topping with the Salted Almond Praline Paste. Spread the paste as well as you can.
- 10
Drizzle the bark with any of the chocolate remaining in the Thermomix bowl, flicking it with a fork is a good idea.
- 11
Melt the white chocolate and drizzle on top of all that. Refrigerate, break into pieces and wrap. Best to stay in the fridge in our season as warm weather will render the praline paste quite sticky, let alone the chocolate.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
