Guys turkey day is almost here! Thanksgiving – the day we stuff ourselves silly, wish we could wear sweats to the table (to gorge even more) and willingly enter into food comas. Doesn’t that just sound glorious! I’m hungry just thinking about it. All those mashed potatoes…. oooo aaaaa yummmm. Well since pumpkin season kind of seems to drift away with turkey day I thought I’d squeeze one more pumpkin nom in there.
And if you are maybe a little behind in prepping for the big day this wonderful bark would be a great way to have something sweet and pumpkiny as a treat. Plus it’s lickity split fast and can be made in advance.
We’ve got ourselves a little white chocolate, pumpkin, spice, and espresso. Zing Zing. Think of it as a thanksgiving pick me up. Espresso. Zing. Zing. The first time I made this I had twice as much espresso in it and man was it espresso-eeeee. Espresso IS incredibly strong so move forth with caution. Even with only a 1/4 teaspoon in this bark it’s definitely got it’s espresso thaang going on..
As a heads up your top layer of pumpkin and chocolate will be softer than your straight white chocolate layer. This is because there is actual pumpkin puree added instead of just pumpkin spice. With just the spice and not with actual pumpkin the flavor really lacked that true pumpkinesque quality. So even though that top layer will be a bit softer it’s definitely a worthy difference. And not to worry though, your bark will still harden up well, it just needs a little longer in the refrigerator than straight chocolate bark. It’s also best kept cold. So the fridge it is.
So this last week…every time Logan has opened the fridge I’ve heard “Can I have a piece of bark?” Which tells you it’s Logan approved if he can’t close the fridge without taking this bark with him. Which is aso pretty impressive, seen as how he’s not a big white chocolate or coffee/espresso flavored fan. So he’s 2 for 2 and he’s the one really devouring it. Must be on to something. Hmmm….
There is a smidge of coconut oil in this recipe which is added to help the bark be silky smooth. Some form of oil is what’s usually added into chocolate candy or coating recipe. For example buckeyes, or peanut butter balls dipped in chocolate. Adding coconut oil will make the chocolate coat the peanut butter balls smoothly and also help the chocolate shine instead of looking chalky or dull. Just a little food for thought. And now I want buckeyes…. grrrreat.
If you can it’s best to use quality chocolate if possible, and really it’s better not to go the chip route as well. They (being chips) often have a lot of ingredients that have absolutely nothing to do with chocolate. I had a bag of chip in my cupboard which I was pretty impressed with the ingredients of the bag so I went for it, but the better the chocolate the better the bark.
Quality chocolate should have very few ingredients, and consist of cocoa, milk, sugar and some times cocoa solids. If it lists oil as an ingredient, walk away. We don’t want that kind of chocolate around here. You may add a slight amount of oil to a recipe (such as this one) to obtain certain effects, but you do not want your chocolate containing it as an ingredient. Usually look for vegetable oil as it’s the go to oil in lower quality chocolates.
In the case of white chocolate I believe it is the most finicky and temperamental. So I would advise against using the microwave on this go around.
If you do not have a fancy chocolate melter or a double boiler (I have neither) you can rig up your own double boiler. Yaaa let’s get all MacGyver on this bark. Okay maybe not that crazy. All you will need is a sauce pan and a oven/heat safe bowl. I used a medium stainless steel bowl myself. I also made sure it was large enough for me to able to tilt the bowl towards me, this making it easier to see and stir. Being only 5’3″ on a good day forces me to be smarter than the kitchen sometimes.
Now whether double boiling legitimately or using a make shift one you want to make sure the water does not touch the bottom of the bowl/pan. You will scorch your chocolate and cry. It’s best to use the slow and steady method especially with white chocolate, it will turn against you without batting an eyelash. But it is an easy and simple process if just don’t get too excited.
Are you ready to make this bark or what? You can cut your bark into pieces like I did, or you can just break it apart haphazardly and call it a day. Mine came out with 12 good size pieces. Om nom nom.
Well only a few more sleeps till thanksgiving! I’ll be dreaming of mashed potatoes and pumpkin desserts until then.
What food and/or dessert do look most forward to on turkey day!?!? Please tell.
- 12 ounces quality white chocolate (chopped if using a bar)
- 1/2 teaspoon coconut oil (optional)
- 2 tablespoon pumpkin puree
- 1 teaspoon pumpkin spice
- 1/4 teaspoon ground espresso, or instant espresso
- Line a medium/large baking sheet with parchment paper.
- In a microwave heat pumpkin puree in a microwave safe bowl for 20 seconds. Remove and stir in pumpkin spice and espresso. Set aside.
- Melt chocolate and coconut oil in a double boiler over a very low simmer, stirring until smooth. Pour 2/3 of the melted chocolate onto the lined baking sheet. With a spatula spread the melted chocolate out to create desired level of thickness.
- Add warm pumpkin mixture into remaining melted chocolate. Stir to combine. Pour over the white chocolate layer and again using a spatula spread to evenly cover the white chocolate layer.
- (Optional) With the point of a toothpick working quickly, lightly swirl chocolate to create a swirled effect.
- Place baking sheet into a refrigerator and let chill for at least 1 hour or until fully hardened. Remove from refrigerator and either break bark into pieces or use a knife to cut into irregular shapes. Serve immediately or store in an air tight container in a refrigerator until ready to serve.