Sunday, January 31, 2010

Happy 1st Birthday to Baking is my Zen's Blog

A year ago today, I started a blog and named it Baking is my Zen.
I wanted to learn something new related to ‘computers’. So, I heard about blogging and thought that this might be a good way to combine computers and baking. I’ve learned a lot this past year. But, most of all, it was FUN!

So in celebration of Baking is my Zen’s birthday today, I thought I’d make one of my favorite confections…Chocolate Bark.

Basically, Chocolate Bark is made by melting chocolate, pouring and spreading it out onto a pan and sprinkling your favorite toppings (such as nuts and dried fruits).

It’s as simple as that.

It tastes and looks great!

They make great gifts too!

Valentine's Day is coming soon...hmm...just an idea!

Winter Dried Fruit and Nut Chocolate Bark
Adapted (By Bon Apetit)


yield: Makes about 1 pound

Any combination of dried fruit and nuts will work here, so choose your favorites or just use what you have in your cupboard.

** For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.

INGREDIENTS:
• 1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups) **
• 2/3 cup mixed toasted nuts (walnuts, pecans, and almonds)
• 2/3 cup mixed dried fruit (raisins, cranberries and apricots)
• 1/8 teaspoon fleur de sel or kosher salt

PREPARATION:

Line small baking sheet with foil.

Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth.

Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch.

Scatter nuts and dried fruit over chocolate.

Sprinkle with fleur de sel.

Chill until chocolate is firm, about 30 minutes.

Peel off foil.

Cut chocolate into irregular pieces.

Serve bark slightly chilled.

Here are more recipes that you may be interested in.

CHOCOLATE BARK CANDY RECIPE
WEBSITE: MAKING CHOCOLATE CANDY TIPS


THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES
BY EMERIL LAGASSE

FRENCH CHOCOLATE BARK
BY INA GARTEN (BAREFOOT CONTESSA)

CHOCOLATE BARK WITH MIXED NUTS AND DRIED CHERRIES
BY AARON MCCARGO JR.


WHITE & DARK CHOCOLATE DOGWOOD BARK
BY MARCEL DESAULNIERS

CHOCOLATE BARK
BY KING ARTHUR FLOUR COMPANY




~ ~ ~ ~ ~ ~


I visited Jacques Torres Café in New York City Upper West Side.
There are many chocolate treats as well as a café here. When you walk in you can’t help but notice the gorgeous chandelier.
Stop by and try Jacques Torres’ chocolates. You will be very happy you did!


Jacques Torres Upper West Side
285 Amsterdam Avenue
New York, NY 10023
Tel 212 414-2162

Cross Streets: 73rd Street

Hours:
Mon-Sat 9am – 7pm
Sun 10am-6pm
Price Range: $$ ($9-$15)
Payemnt Methods: Major Credit Cards

http://www.mrchocolate.com/

















Jacques Torres' creed goes as follows: (see photo above)

LIFE IS SHORT...EAT DESSERT FIRST

Peace in Baking,
Carmen
1/31/10








5 comments:

suwandi said...

Happy 1st blog bday! and many more great post to come!

Erica said...

Happy birthday to your blog! Today is my blog 1st anniversary!!

Baking is my Zen...sweet nibbles for the soul said...

Erica,
Happy Birthday to your blog!

GirlCook said...

Happy 1st Birthday! I just launched my blog this week, it's great to see other great girlcooks out there!

I put crystallized ginger in this bark recipe and it was really a nice addition.

Thanks for the Torres pics, the chandelier is magnifique!

Shauna from Piece of Cake said...

I've been eyeing the French Chocolate Bark recipe in Ina's cookbook for a long time--I think this post gave me the nudge I needed to try it!

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)