Your Valentine is sure to love this delicious, easy-to-make dark chocolate bark. Refrigerate the bark until hardened, which means you can wait a few hours or let it chill overnight. Recipe makes 4 ...

Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and store or serve.

I cling to the idea of dark chocolate as a health food with the same unwavering grip I use to hold my wineglass during book club. In my world, dark chocolate isn’t a dessert; it’s a free ...

Makes 25 pieces. Recipe is excerpted from “Desserts” by the Editors of Food & Wine. ©2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY ...

1. Set the oven at 375 degrees. Line a large rimmed baking sheet with parchment paper. 2. Spread the pretzels and peanuts on the baking sheet to make one layer.

Nuts will add another layer of crunch. ... which is especially nice if you're using dark chocolate. Chocolate bacon bark -- in theory -- can be stored for up to a week in the fridge, ...

Stir, stir, and stir some more: If you're using a double boiler, you'll want to stir your chocolate every 5 minutes or so, or else it can become grainy. If you're melting chocolate in the ...

Contrary to what you might expect — I own a bake shop, after all — I do not have a sweet tooth. However, I love a good piece of chocolate every once in a while. During my stint working at Cafe ...