The perfect recipe for the beginner confectioner! Tempered milk and dark chocolate pieces topped with nuts, dried fruit, pretzels, and Oreos-- but feel free to add your favorite ingredients instead.
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For fear of sounding like a huge nerd, if chocolate bark can be summed up in one word, it would be exciting. And while I agree that, yes, I do need to get out more, it's the elegant simplicity that I find so alluring.
This no-fuss recipe is accessible to those of all ages and skill levels, and is fun to make on your own (but an absolute blast to make with family and friends)! Further, if you are seeking opportunities to perfect your chocolate tempering, then this is a a great and tasty way to do so without any added complexities like fillings or extra equipment.
Why Chocolate Lovers Make This Recipe
- Easy yet elevated -- this type of confection takes mere minutes to make and requires just 2-4 ingredients (depending on your toppings), yet is often sold as a luxury product in major retailers with a huge markup.
- Make in bulk -- this recipe makes an entire sheet pan of bark that you can then break up into as many pieces are desired. Divide each batch into several flavors, or make one tray your ride-or-die favorite (and then, of course, eat the whole thing in one go).
- Customizable -- as demonstrated in this recipe, there are endless topping combinations that create truly unique pieces that are all your own. Some other chocolate bark ideas include s'mores, white chocolate raspberry, peppermint bark, and much more!
- Adaptable -- if doomsday has arrived where you discover that you don't have any chocolate bars on hand, this recipe works just as well with melting chocolate chips to create the bark. If you do use chocolate chips, just store the bark in the fridge to prevent it from melting.
Ingredients and Variations
As mentioned above, chocolate bark needs just two ingredients: chocolate and at least one topping. However, I encourage you to experiment with different combinations! At minimum, you will need:
Premium chocolate -- for the best quality, I recommend using premium chocolate (I use Trader Joe's Pound Plus chocolate bars for non-coverture recipes), but any chocolate bar will do, so long as it contains cocoa butter that can be tempered to create a shelf-stable final product. Alternatively, you can melt down chocolate chips or even Hershey's, so long as you store the bark in the fridge.
Toppings -- an exercise in creativity! Choose nuts, dried fruit, shredded coconut, cookies, marshmallows, pretzels, peppermints, toffee bits...there isn't a wrong answer when it comes to topping chocolate bark!
Tips for Success
- Reference Tempering Chocolate for in-depth guidance on tempering, if needed.
- When tempering the chocolate, ensure you quickly add the toppings once you pour the chocolate onto the prepared baking tray since tempered chocolate sets quickly. Alternatively, using melted chocolate (either bars or chips) allows you more time to add toppings, but then necessitates storing in the fridge. You can even mix in the toppings with the chocolate, if desired.
- Pour the chocolate in a thin, even layer on the baking tray for a more uniform appearance and set time. An offset spatula works great, but you can also use a butter knife or a rubber spatula.
- If you do choose to temper the chocolate, test your temper by dipping the tip of a knife or an offset spatula into the chocolate and allow it to sit undisturbed for a few minutes. If the temper is correct, the chocolate should set quickly and have shiny, unblemished appearance, and you can proceed to the next step. However, if your chocolate appears streaky, doesn't set quickly (or at all), or develops a speckled appearance, you will need to re-temper.
- Do not choose toppings that would introduce any form of moisture to the chocolate. For instance, choose dried fruits instead of fresh.
Storage Instructions
If you tempered the chocolate, you can store the bark in an airtight container in a cool, dry place like your pantry.
If you used melted chocolate or chocolate chips, then you must store the bark in the fridge either directly on the baking sheet, or (preferably) in an airtight container to avoid absorbing other food smells.
Chocolate Bark
Equipment
- 1 baking sheet
- 1 sheet parchment paper
- 1 large microwave-safe bowl
- 1 rubber spatula
- 1 food thermometer
Ingredients
- 226 grams premium chocolate or chocolate chips plus 57 grams seed chocolate for tempering (optional)
- toppings, as desired
Instructions
Method #1: Tempering the Chocolate
- Finely chop the chocolate and melt in the microwave in 30-second intervals, stirring in between, until fully melted and a food thermometer registers 113℉. Add the reserved seed chocolate and fold in until fully melted. Continue folding the chocolate to help it cool until it registers 80℉, then gently warm to 84-86℉ for white and milk chocolate and 87-89℉ for dark chocolate. (See "Tips for Success" for further tempering guidance).
- Pour the chocolate onto a prepared baking sheet and spread in a thin layer with a butter knife or offset spatula. Sprinkle desired toppings all over the chocolate. Allow to set at room temperature undisturbed for 15 minutes, until fully set.
Method #2: Melting Chocolate
- Finely chop the chocolate or add chocolate chips directly into a microwave-safe bowl, and melt in the microwave in 30-second intervals, stirring in between, until fully melted.
- Pour the chocolate onto a prepared baking sheet and spread in a thin layer with a butter knife or offset spatula. Sprinkle desired toppings all over the chocolate and chill in the fridge until fully set. Use your hands to break into pieces.
