Yield: Makes about 2 1/2 lbs.
Servings: about 24
Pink peppercorns add a not–too–hot fruity flavor to this nutty chocolate bark.
If your chocolate does not come in large blocks, use the biggest pieces you can, such as two 4-oz. bars in place of the 1/2-lb. chunk. The large size makes it easy to retrieve the unmelted chocolate once the melted chocolate is in temper.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.