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Shards of different flavors of chocolate bark.
Abigail

Chocolate Bark

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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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1 sheet
Ingredients Equipment Method

Ingredients
  

  • 226 grams premium chocolate or chocolate chips plus 57 grams seed chocolate for tempering (optional)
  • toppings, as desired

Equipment

  • 1 baking sheet
  • 1 sheet parchment paper
  • 1 large microwave-safe bowl
  • 1 rubber spatula
  • 1 food thermometer

Method
 

Method #1: Tempering the Chocolate
  1. 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).
  2. 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
  1. 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.
  2. 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.