*I found the freeze dried strawberries at Trader Joe's.
*Why go through all the tempering of the chocolate? It will insure your bark is shiny and snaps when it sets up. If your chocolate doesn't set up well or has a white haze, it hasn't been tempered properly. You can try to skip taking any temperatures and just go with melting the first 3/4 of chocolate thoroughly and then adding the chunks of the remaining chocolate, stirring until it's completely melted.
Recipe Source: Food Network Magazine, Jan/Feb 2015 Issue
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