How to Make Chocolate Bark
Chocolate bark transforms a handful of ingredients into something that looks like you spent hours in a candy shop. The key is working quickly once your chocolate melts — it sets faster than you think.
Get your toppings ready first
Have everything chopped and within reach before you melt the chocolate. Once it's spread, you have maybe three minutes before it starts to firm up.
- large rimmed baking sheet
- parchment paper
- double boiler or microwave-safe bowl
What goes in.
- 12 ozdark or semi-sweet chocolate, chopped
- 1/2 cupmixed nuts, roughly chopped
- 1/3 cupdried cranberries or cherries
- 1/4 tspflaky sea salt
Work fast, spread thin
Pour the melted chocolate in a thick line down the center of your parchment, then use an offset spatula to spread it into a rough rectangle about 1/4-inch thick. Don't obsess over perfect edges — rustic looks better.
The method.
Line a large rimmed baking sheet with parchment paper.
Leave some overhang on the sides so you can lift the bark out easily later.
Melt the chocolate using a double boiler or microwave.
For double boiler, stir constantly until smooth. For microwave, heat in 30-second intervals, stirring between each, until just melted. Don't overheat or it will seize.
Pour the melted chocolate onto the parchment and spread into a rectangle.
Aim for about 1/4-inch thick. The chocolate should cover roughly a 9x12 inch area, but don't stress about perfect dimensions.
Immediately sprinkle your toppings over the warm chocolate.
Press gently with your fingertips so the toppings stick. Work quickly — the chocolate starts to set within a few minutes.
Refrigerate for 30 minutes until completely firm.
The bark should snap cleanly when you bend a corner. If it bends instead of breaking, give it another 10 minutes.
Break into irregular pieces with your hands.
Lift the whole sheet using the parchment overhang, then break into bite-sized shards. Uneven pieces look more artisanal than perfect squares.
Other turns to take.
White Chocolate Berry
Use white chocolate with freeze-dried strawberries and crushed pistachios
Peppermint Crunch
Dark chocolate with crushed candy canes and a pinch of peppermint extract
Tropical
Milk chocolate with toasted coconut flakes, dried mango, and macadamia nuts
When it doesn't go to plan.
Chop chocolate into uniform pieces so it melts evenly
Toast nuts for 5 minutes in a 350°F oven to bring out their flavor
Store finished bark in an airtight container for up to two weeks
The ones that keep coming up.
Why did my chocolate turn gray and chalky?
This is called bloom, usually from temperature changes. It's still safe to eat, just not as pretty. Store bark in a cool, dry place to prevent this.
Can I use chocolate chips instead of chopped chocolate?
Chocolate chips contain stabilizers that make them harder to melt smoothly. Bar chocolate gives better results, but chips work in a pinch.
How do I know if I overheated the chocolate?
Overheated chocolate becomes thick, grainy, and won't spread smoothly. Start over with fresh chocolate and lower heat next time.