(Date: 6 Feb 2013. The 26th recipe in 2013)
The idea of making chocolate bars/barks is inspired from "How to make chocolate bars" by David Lebovitz. I also tried to follow his chocolate tempering tutorial to temper the chocolate before molding. Although the tempering was not quite successful, it's mainly because I didn't keep an close eye on the thermometer (and my thermometer seems inaccurate). I've used several of his recipes in the past, either from his website and his excellent book "Ready for Dessert". Most yield very satisfactory results. Hence I believe my failure in tempering the chocolate doesn't reflect the reliability of the original recipe/tutorial.
Anyway, the resulting chocolate barks are still very pretty. They may not possess the desirable property of tempered chocolates, but still absolutely gorgeous.
