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Tempered Milk Chocolate Holiday Bark
Learn how to temper milk chocolate using the seeding method and create a glossy, snap‑crisp holiday bark. This step‑by‑step guide shows you how to melt, cool, and re‑heat chocolate to the perfect temperatures, then spread it on parchment, add peppermint candies (or nuts/dried fruit), and let it set for a beautiful, gift‑ready treat.
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Cost Breakdown
Critical Success Points
- • Melting chocolate to exactly 113°F without exceeding 130°F.
- • Seeding with a solid piece to bring temperature down slowly to 81°F.
- • Re‑heating to the narrow working window of 86‑88°F.
Safety Warnings
- • Do not allow any water to contact the chocolate; it will seize.
- • Handle the hot bowl with oven mitts to avoid burns.
- • Use a reliable thermometer; inaccurate readings can ruin tempering.
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