Lemon Chocolate Bark Recipes

Steps:

• Line a 15x10x1-in. pan with foil; set aside. In top of a double boiler or a metal bowl over barely simmering water, melt baking chips; stir until smooth. Stir in 2/3 cup crushed candies; spread into prepared pan. Sprinkle with remaining candies. Cool. Refrigerate until set, about 1 hour. , Break into pieces. Store in an airtight container.

Steps:

• Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
• To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
• Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
• Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
• In microwave OR in a double boiler, melt bittersweet chocolate, then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer, then place in refrigerator to set.
• In microwave OR in a double boiler, melt white chocolate. Stir in lemon extract or oil, then, if desired, add several drops of yellow candy food coloring.
• Pour white chocolate on top of dark chocolate & smooth into a thin layer.
• While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
• Place tray in refrigerator to set.
• When set, break into irregular pieces & serve.

Steps:

• Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm.
• Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. For neat slices, remove the bark from the fridge and leave for a minute to come to room temperature. Use a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut).

Steps:

• Prepare a baking sheet by lining it with aluminum foil and smoothing the foil. Candy the lemon zest. Place 1 cup of water and 1 cup of sugar in a medium saucepan and bring to a boil. Add the zest and cook, stirring occasionally, for 20 minutes, until the water is yellowish and the zest is translucent. Drain the water and spread the candied zest on wax paper to dry for a few minutes. Coarsely chop the zest or snip with kitchen shears. Melt the bittersweet chocolate in the microwave or over a double boiler, and pour on the baking sheet. Using a spatula, spread the chocolate in a thin layer and place in the refrigerator to set. Melt the white chocolate in the microwave or over a double boiler, stir in the lemon oil or extract, and add a few drops of yellow candy food coloring, if desired. Pour the white chocolate on top of the dark chocolate, smoothing in a thin layer. While the top layer is still wet, sprinkle on the chopped lemon zest and press gently into the chocolate. Place the tray in the refrigerator to set. Once set, break into irregular pieces and serve. Note: If you are planning on having this candy at room temperature for long periods of time, you will want to temper the chocolate to make it temperature-stable.

Steps:

• Melt white chocolate in microwave till liquid and smooth.
• Add broken lemon drops and mix gently to combine.
• Pour onto cookie sheet and spread to about 1/4 inch or so thickness (I always line it with parchment!).
• Allow to cool until hardened and break into pieces.
• Enjoy.