Cherry Valentine Bark

06.-21

Have I told you how much I love the color pink? If you couldn’t already tell by my blog background or my continual use of the color in my baking, I absolutely adore pink. I just love the fun and feminine quality the color possesses. All of my baking utensils are pretty much pink. When you think about it from a psychological standpoint, it seems to really describe my life and personality. I have never been one to blend in. I have always preferred to stand out in my fashion choices, and lifestyle. I  have always followed the beat of my own drum. I guess you could call me a bit of a free-spirit. I tend to follow my passions and beliefs, rather than going along with what everyone else is doing. Instead of choosing the neutral colors of white and black, I tend to gravitate to bright pink.

When I was shopping for baking supplies the other day, I came across some hot pink baking chips. They were so bright and vivid, that I instantly grabbed them and put them in my basket. You cannot get much brighter than these pink baking chips, but that is why I love them. They stand out and are as girly as can be. I knew they would be perfect for Valentine’s Day. I also already had some neon pink disco dust, I had been saving for something special.

I have made chocolate bark on my blog before and decided it was time to make a different kind. This is a double layer bark that uses two types of chocolate. You can add pretty much any flavor, but since it is almost Valentine’s Day, cherry seems only logical. This bark is very easy to make and is pretty much fool-proof if you follow the necessary steps.

You will need:


Melt chocolate in 30-second intervals, and spread
on a baking sheet lined with wax paper. Put in
refrigerator until chocolate sets.
Take out the baking sheet, and allow it to get to room temperature.
Otherwise, the next layer will not adhere to the chocolate,
and will separate from the other layer when you try to break it.
Melt white chocolate/baking chips in 30-second intervals.
Be very careful not to burn it, since white chocolate is very touchy.
Stir in 1/4-1/2tsp of cherry oil to melted baking chips.
Spread over the first chocolate layer. Work
quickly, because white chocolate dries much more quickly.
Top with sprinkles and disco dust. Put back in the refrigerator to
allow the chocolate to set. Break into pieces and serve.



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