Skip to main content

Ghostly Candy Apple Concoction Bark #SundayFunday


Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group, Sunday Funday. This week, Sue is hosting and she has us sharing Halloween party ideas. Here's the line-up...
Halloween might just be my favorite holiday. And I have 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 for my favorite holiday. 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 teaspoons tea (I used this one from 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. 

That's a wrap for my Halloween party offering for #SundayFunday. We will be back next week with treats to celebrate Diwali. Stay tuned!

Comments

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

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