The holidays are a great time for baking at home! Even better if the kids can also take part of the process. And in terms of recipes I can’t imagine anything easier than Chocolate Bark. Read on to find out how to make Chocolate Bark at home – you don’t even need a recipe for this!
Few weeks before Christmas together with my son we made a big Cookie Baking Day. Apart from two kinds of cookies we also prepared big quantities of Chocolate Bark. This candy is really impressive: layers of melted chocolate covered with sprinkles and other delicious products. When the chocolate hardens, the candy is broken down into irregular pieces which you can eat or gift to your friends and family!
I have for you several tips how to make Chocolate Bark which everyone would love:
– Use high quality chocolate: it’s the predominant product in that candy so it must be good!
– Make it thin but not too thin: thin chocolate bark melts nicely in your mouth but if it is too thin, it can melt even when touched. Aim for thickness of about 0,6 cm (about 1/4 inch)
– Don’t be afraid to layer different kinds of chocolate one over another: this will make the bark even more interesting
– The best way to melt chocolate is in a double boiler. Leave few pieces still solid, when removing the chocolate from the heat and then whisk until they are melted as well. This will prevent the chocolate from loosing its brilliance after being melted.
– Experiment with garnishes! Nuts, sprinkles, cookie crumbs, dried fruits, broken candies, even oatmeal – there are countless possibilities!
Few days before making this bark I received as a gift two bags of flavoured and coloured chocolate chips: lemon and strawberry. I normally don’t use such products but they were really fun to work with and also my son was unbelievably excited while watching me to convert them into barks. If you don’t have flavoured chocolates, feel free to add any kind of flavouring to your melted chocolate for additional fun: cinnamon, rum or almond are just few of the possibilities.
The recipe below can’t be really called a recipe as it just gives some general guidelines on how to make chocolate bark.
I would be really happy to see your experiments: hashtag your creations #daniscookings in Instagram or send me a note or a photo!
- 300-400 g high quality chocolate
- flavouring by choice if necessary
- garnish by choice: sprinkles broken candies, nuts, cookie crumbs, etc.
Line a baking tin with a sheet of parchment paper.
Melt the chocolate in a heatproof bowl over a pan with gently simmering water (double boiler). When just few pieces remain (about 10% of the chocolate), remove the bowl from the heat. Start mixing until the whole chocolate is melted. Add any flavouring, if needed and mix.
Using a rubber spatula spread the melted chocolate on top of the paper in the prepared tin. Aim to make about 0,6 cm (1/4 inch) thick bark. If you make more than one layer of chocolate, this should be the total thickness. That means that you might not need to spread the chocolate until the edges of the pan.
Sprinkle with your preferred garnish on top. Press lightly with your hand to make it stick.
Let the bark dry out at room temperature. Alternatively you can put it in the fridge but only if it is too hot in the room or you need it done quickly.
Break the bark in uneven pieces.