Need a last minute gift idea? Making chocolate bark is a fun and easy solution. This recipe can be completely customizable from the chocolate to the variety of fun toppings. Grab some chocolate and get to work. This is what people want for Christmas, not the hastily bought boxed chocolate from the corner store. Tie a ribbon on it and give the gift of your creativity cast in chocolate!
First, get some chocolate.
You can use almost anything here, but remember: the better quality, the better the end product. Dark, semi-sweet, dairy-free, milk or white chocolate or a combo works. Chocolate chips don’t melt as smoothly as chocolate bars such as Lindt or chocolate discs but can be used if needed. Chocolate discs from the bulk section equal super easy chocolate-making.
For truly festive flavours, try these combos:
Happy holidays: Swirled white and milk chocolate, crushed candy canes.
Tropical: White chocolate, toasted coconut, dried pineapple and chopped candied ginger.
Healthy & festive: Dark chocolate, pumpkin seeds & dried cranberries.
Berry delicious: White chocolate, freeze-dried strawberries and freeze-dried pomegranates.
Dark and spicy: Dark chocolate, candied orange and candied ginger.
Tips on making bark:
- Line a baking sheet with parchment paper.
- Gently melt chocolate of your choice, in microwave, stir every 30 seconds. Or heat gently on lowest setting on stove top, until 2/3 of chocolate is melted. Continue to stir until completely smooth. Want the technical know-how of tempering chocolate? Find it here.
- Pour onto pan and spread with spatula until it is approximately ¼” thick. Add drops of alternate-coloured chocolate if desired, swirl it in with toothpick or tip of knife. Check out this pattern.
- Top with desired items.
- Let cool to room temperature or chill quickly in fridge. When hard, cut into random pieces with tip of a sharp knife. Package bark into lined tins or into plastic bags with ribbon. Need more inspiration? Find it here. Make up to 2 weeks in advance and store in a cool place.