Frangelico Chocolate Bark
January 9th, 2007 | by Loretta |
There was leftover truffle base. And a baking mat. And unopened bags of Ghiradelli, because Hang is awesome and bought over plenty when we were baking a few weeks ago.
The key to making Frangelico bark is to be patient and have room in the fridge to cool each layer. This is basically having a Peanut Butter Frangelico Truffle Base made softer and spread between two layers of melted and tempered chocolate.
And of course, toasted chopped nuts are pressed into cooling chocolate for decorative and crunch-factor purposes.