DIY Chocolate Bark

Makes about 24 pieces

Adapted from “Hand-Crafted Candy Bars: From-Scratch, All-Natural, Gloriously Grown-Up Confections,” by Susie Norris and Susan Heeger (Chronicle Books, 2013), you can make this bark with the Candied Citrus or your own choice of toppings. Place the toppings decoratively in a pan, then temper chocolate and pour it over to set. Tempering chocolate gives chocolate candies shine and a nice snap. If using milk chocolate instead of dark chocolate, follow the instructions below (heat the chocolate to 115 degrees and then cool it to 82 degrees), but then raise it to 89 degrees, instead of 90 degrees. It’s a good idea to designate one person to mind the tempering process during a DIY bark party.

Candied Citrus (optional)

¾ cup granulated sugar ¾ cup water 1 teaspoon vanilla extract ½ teaspoon kosher salt 3 lemons or 2 lemons and 1 grapefruit 3 oranges 3 limes Coarse sugar (also called crystal sugar) or granulated sugar for dusting

Tempered chocolate

3 cups ice 3 cups (1 pound) chopped high-quality dark chocolate (60 to 70 percent cocoa content)

Bark

2 cups toppings, such as Candied Citrus; roasted and salted cashews, almonds, walnuts, hazelnuts, shelled pistachios; sesame, pumpkin and sunflower seeds; chopped dried fruit; candied ginger; crumbled shortbread, Oreos, graham crackers or other cookies; pretzels; marshmallows; crispy rice cereal; crushed peppermint sticks; toffee bits; spices and/or sea salt.

Tools

Parchment paper Candy thermometer that goes down to 82 degrees

To make the Candied Citrus: Place the sugar, water, vanilla and salt in a medium saucepan and bring to a boil over medium heat. Stir to dissolve the sugar, then turn off the heat and let cool for about 20 minutes.

Line a baking sheet or 8-inch cake pan with parchment paper and preheat the oven to 100 or 200 degrees.

Bring two medium saucepans of water to a boil over medium-high heat. Zest 2 lemons, 2 oranges and 2 limes with a zester (not grater) or small paring knife, separating the colored skin as much as you can from the white pith, which is bitter. Cut each piece of zest into thin strips and transfer to a medium strainer or small colander. Cut the remaining lemon, orange and lime into thin slices.

Dip the zest strips into the first pan of boiling water for about 20 seconds, then the second pan of boiling water for about 20 seconds, and transfer them to the simple syrup. Do the same for the citrus slices.

Drain the zest and fruit slices on a paper towel (reserving the syrup for another use), pat dry and shower generously with coarse sugar before placing it on the prepared baking sheet. Dry out in the low oven for about 1 hour, or, if possible, in an unheated oven overnight. The zest will dry out more quickly than the slices. (Store in an airtight container at room temperature for 1 to 2 weeks.) To make the tempered chocolate: Put the ice in a large bowl.

Reserve a handful of the chopped chocolate and melt the rest gently in a stainless-steel bowl set over simmering water until the chocolate reaches 115 degrees on a candy thermometer. Remove the bowl from the heat.

Sprinkle the reserved chocolate into the melted chocolate and stir. Cool the chocolate by placing it over the bowl of ice for just a few seconds at a time, removing it, stirring until smooth and repeating until the temperature drops to 82 degrees.

Heat the chocolate again by placing the chocolate bowl back over the simmering water for 30 seconds to 1 minute at a time. Once its temperature rises to 90 degrees, the chocolate is ready to use. (If it drops below 90 degrees, reheat for 30 seconds at a time over the pan of hot water. It shouldn’t rise above 91 degrees.)

To make the bark: Line a rimmed baking sheet or two 8-inch cake pans with parchment paper. Place the Candied Citrus or other toppings on top, reserving about 10 pieces for the garnish. You’ll have enough chocolate to fill a 13 by 9-inch rectangle.

Have the tempered chocolate at 90 degrees. Pour ½-inch chocolate over the toppings, then decorate the top with the reserved toppings. Allow the chocolate to harden either at room temperature for 20 minutes or in the refrigerator for about 10 minutes.

When the chocolate is fully set, break the bark into pieces (or cut) and serve. (Store in an airtight container at room temperature for 1 week, in the refrigerator for 1 month or in the freezer for 6 months.)

Recommended flavor combinations: Dark chocolate with candied citrus and pepitas; milk chocolate with marshmallows, crushed peppermint and cacao nibs; or dark chocolate with different toasted nuts and dried fruit.

Serve your guests: Something savory, spicy and fortifying, such as chili and beer