Looking for a super easy sweet treat to add to your festive event catering repertoire? Chocolate bark is simple and fun to make, and always goes down a treat when I include it on my dessert grazing tables. It also makes a lovely homemade gift – just pop some pieces into a cellophane bag, tie with a pretty ribbon, and add a handwritten label. For me, one of the best parts about chocolate bark is how versatile it is. Everything goes with chocolate! You can really get creative with your toppings, from dried fruit and nuts to edible flowers, sprinkles, and gold leaf. The key is to use good quality chocolate. With that in mind, you can choose to use any ratio of dark, milk, and white, but I prefer to have all three, marbled with Jackson Pollock-like swirls to make it extra pretty.
200 g milk chocolate
100 g dark chocolate
100 g white chocolate
toppings of your choice
- Line a baking tray with tin foil.
- Melt milk chocolate, dark chocolate and white chocolate in separate bowls over a water bath. Heat until the chocolate is almost melted, stirring frequently with a spoon or spatula.
- Pour the melted chocolate onto the baking tray and spread with a palette knife, making swirls with the different chocolates as you go.
- Sprinkle with your chosen toppings.
- Chill in the fridge for at least one hour until the bark is firmly set.
- Once the bark is hard with a nice snap, break it up into different sized, irregular shaped shards.
The toppings for your chocolate bark can be whatever you fancy: candied peel, dried fruit, nuts, freeze dried berries, edible petals, honeycomb, herbs and spices. Go ahead and get creative. If you’re making gifts, you can personalise the toppings to suit the recipient. You could also choose to finish with sprinkles or gold leaf if you want to add a bit of extra festivity.
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