Skip to main content

Ghostly Candy Apple Concoction Bark #Sponsored

This post is sponsored by Adagio Teas
I received complimentary product for the purpose of review. All opinions are mine alone.

When my contact at Adagio Teas* asked if I would be interested in receiving their Wicked Teas Sampler Set, I shrieked. Halloween might just be my favorite holiday. Their Limited Edition Wicked Teas features six Halloween themed teas packaged in spooky metal tins, including this one - Candy Apple Concoction.


After smelling, brewing, and brainstorming, we came up with some festive ways to use the teas. Candy Apple Concoction is made up of black tea, dried apple pieces, cinnamon bark, and has wickedly witchy red sugar crystals in it. Because of those crystals, I wanted to make something white that would let those little crystals shine. I came up with a white chocolate bark.

Ghostly Candy Apple Concoction Bark

This is really less of a recipe and more of a flexible process. So you can replicate this with whatever chocolate and whatever tea you have. I love it! You don't even really need to measure. But I urge you to use a high quality chocolate; it does make a difference.

Ingredients makes approximately 1/2 pound

  • 1/2 pound chocolate (I used some white chocolate)
  • 2 to 3 t tea (prefer Adagio tea), divided in half
  • Also needed: double boiler or heatproof bowl that fits over a pan, baking sheet, parchment paper

Procedure

You can melt your chocolate in one of two ways: in the microwave, or in a heatproof bowl set over a pot of simmering water. I use the stovetop method because I don't own a microwave. Besides, on the stovetop, I can actually see what's going on.

In case you've never tempered chocolate, here's how...

Place half of your chocolate in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm, over very low heat, until smooth and glossy.

Temper the chocolate and line a baking sheet with parchment paper. 


Add half of your tea to the melted chocolate and stir to combine. Spread the warm chocolate mixture over the parchment paper somewhere between 1/4" and 1/3" thick. You can do it thinner, too, if you like. While it's warm, sprinkle the remaining tea over the top.

Place that tray into the freezer or refrigerator for 5 to 10 minutes to harden. Once the chocolate is hard to the touch, it's ready.


While the bark is still cold, break it into organically-shaped pieces. Or, if you prefer, you can slice them into more even, uniform shapes and sizes. 


You may find Adagio Teas on the web, on Facebook, on Twitter, and on Instagram

*Disclosure: I received compensation in the form of tea samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas