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!
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
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- 1 Batch Salted Almond Praline Paste Recipe
- 480 Gram Chocolate milk or dark 54% min BUY
- 50 Gram white chocolate
Prepare the Salted Almond Praline Paste and leave it at room temperature for use in this recipe.
Either line a baking tray with paper or place a silicone mat onto a tray and set aside.
Place 400g chocolate into Thermomix bowl and mill 10 sec/speed 10.
Melt 8 min/50°C/speed 1.
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.
Stir any un-melted chocolate through 1 min/37°C/speed 1.
Pour out as much chocolate as you can without being too distracted by getting the chocolate out of the bowl, onto the prepared mat.
Spread quickly with a palate knife as smoothly as possible.
Let it partially set before topping with the Salted Almond Praline Paste. Spread the paste as well as you can.
Drizzle the bark with any of the chocolate remaining in the Thermomix bowl, flicking it with a fork is a good idea.
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.
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