Chocolate bark is the easiest and most impressive treat to whip up in a pinch for a quick holiday pick-me-up or to give away as a beautifully packaged edible gift. With so many different chocolates and additions available in bulk, it’s never been easier (or more affordable) to make a variety of different jaw-dropping flavours. Not sure how to get started? It couldn’t be simpler! Just follow these tips on how to make the ultimate chocolate bark this holiday season.
Pick the chocolate you love
The chocolate, of course, plays the starring role in any good bark, so now’s the time to use the highest quality chocolate from the brand that you love to most. Although it may seem easier, avoid using coating chocolate or candy melts. They may firm up in no time, but won’t make for the most delicious bark.
Good quality chocolate requires tempering to firm back up, right? Wrong! All you need to do is add a tablespoon of coconut oil to every cup of chocolate while it’s melting. It mimics the tried, tested and true method used by pastry chefs, who add 10% cocoa butter to their chocolate when they need it to set quickly. This way your bark will have that sought-after snap every time.
→ A cookie lover? Check out our 12 Days of Holiday Cookie Recipes here!
Add different textures
When most of us think of a good chocolate bark, we think of really crisp and crunchy additions, like candy canes and pretzels. While they always make for a delicious bark, other softer textures work just as well too. Try combinations like dark chocolate and candied ginger or white chocolate with shaved coconut and dried mango. You can simply stir them into your melted chocolate, or sprinkle them directly on top for a more refined look.
How to do it properly
Always pour your melted chocolate onto a parchment or wax paper lined baking sheet that’s been lightly sprayed with oil. That way, it will peel off with ease once it’s set. If you want an extra-smooth finish, use an offset spatula to spread the top of the chocolate evenly. For a more textured look, simply use the back of a spoon. Always let your chocolate bark chill in the refrigerator for at least an hour, or until it has properly set, before breaking it up into pieces.
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