Serious Eats: Talk

Chocolate meets "chocolate"?

So I have a lot of unsweetened baker's chocolate squares, and i was wondering if i could melt it with chocolate flavored almond bark (you know that cheap stuff that melts really easily and tastes like crappy easter bunnies?).
I'm imagining making something that tastes more like a semisweet. But I'm afraid mixing fake with real will be disaster! Does anybody have experience with this (or any ideas?)?
FYI the intended end product is chocolate/candy drizzled christmas pretzels, so gourmet is not foremost! lol

Printed from

© Serious Eats